-minute Peanut Chili Oil Noodles
-minute Peanut Chili Oil Noodles
Ingredients
For the Noodles
- 9 ounces hand-cut thick noodles, or any noodles you like
- salt, as needed, for pasta water
For the Peanut Chili Oil Sauce
- 1 1/2 tablespoons peanut butter
- 1 teaspoon chili flakes, optional
- 1/3 cup green onion, sliced
- 2 teaspoons sesame seeds
- 5 garlic, cloves, minced
- 1 tablespoon white sugar, optional
- 1 tablespoon chili crisp
- 1 tablespoon rice vinegar
- 2 tablespoons dark soy sauce
- 1/3 cup neutral oil, such as avocado oil
- 3 tablespoons reserved pasta water, optional
For Garnish
- 2 tablespoons chili crisp, extra, for garnish
- green onion, more, sliced, for garnish
- 1 lime, cut into wedges, for garnish
Instructions
- 1
Bring a pot of salted water to a rolling boil. Add the noodles and cook according to package instructions, undercooking them by about 30 seconds as they will finish cooking in the sauce. Before draining, reserve 3 tablespoons of the pasta water. Drain the noodles and rinse them under cold water to prevent sticking.
⏱️ 5 min
- 2
In a cold pan (do not turn on the heat yet), combine the peanut butter, chili flakes (if using), 1/3 cup sliced green onion, sesame seeds, minced garlic, white sugar (if using), 1 tablespoon chili crisp, rice vinegar, and dark soy sauce.
⏱️ 1 min
- 3
Heat the 1/3 cup of neutral oil in a separate small saucepan or microwave until it is very hot and shimmering. Carefully pour the hot oil over the ingredients in the pan from Step 2. It should sizzle vigorously. Stir everything together immediately to form the sauce.
⏱️ 2 min
- 4
Add the cooked and rinsed noodles to the pan with the sauce. Toss thoroughly to coat the noodles evenly. If you desire a silkier sauce, turn the heat to medium-low and splash in the reserved 2-3 tablespoons of noodle water, mixing well until combined.
⏱️ 1 min
- 5
Turn off the heat. Serve the noodles immediately, topped with the extra 2 tablespoons of chili crisp, more sliced green onion, and fresh lime wedges for garnish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
-minute Peanut Chili Oil Noodles
Ingredients
For the Noodles
- 9 ounces hand-cut thick noodles, or any noodles you like
- salt, as needed, for pasta water
For the Peanut Chili Oil Sauce
- 1 1/2 tablespoons peanut butter
- 1 teaspoon chili flakes, optional
- 1/3 cup green onion, sliced
- 2 teaspoons sesame seeds
- 5 garlic, cloves, minced
- 1 tablespoon white sugar, optional
- 1 tablespoon chili crisp
- 1 tablespoon rice vinegar
- 2 tablespoons dark soy sauce
- 1/3 cup neutral oil, such as avocado oil
- 3 tablespoons reserved pasta water, optional
For Garnish
- 2 tablespoons chili crisp, extra, for garnish
- green onion, more, sliced, for garnish
- 1 lime, cut into wedges, for garnish
Instructions
- 1
Bring a pot of salted water to a rolling boil. Add the noodles and cook according to package instructions, undercooking them by about 30 seconds as they will finish cooking in the sauce. Before draining, reserve 3 tablespoons of the pasta water. Drain the noodles and rinse them under cold water to prevent sticking.
⏱️ 5 min - 2
In a cold pan (do not turn on the heat yet), combine the peanut butter, chili flakes (if using), 1/3 cup sliced green onion, sesame seeds, minced garlic, white sugar (if using), 1 tablespoon chili crisp, rice vinegar, and dark soy sauce.
⏱️ 1 min - 3
Heat the 1/3 cup of neutral oil in a separate small saucepan or microwave until it is very hot and shimmering. Carefully pour the hot oil over the ingredients in the pan from Step 2. It should sizzle vigorously. Stir everything together immediately to form the sauce.
⏱️ 2 min - 4
Add the cooked and rinsed noodles to the pan with the sauce. Toss thoroughly to coat the noodles evenly. If you desire a silkier sauce, turn the heat to medium-low and splash in the reserved 2-3 tablespoons of noodle water, mixing well until combined.
⏱️ 1 min - 5
Turn off the heat. Serve the noodles immediately, topped with the extra 2 tablespoons of chili crisp, more sliced green onion, and fresh lime wedges for garnish.
⏱️ 1 min