Chili Peanut Noodles with Viral Garlic Chili Oil
Chili Peanut Noodles with Viral Garlic Chili Oil
Ingredients
For the Viral Garlic Chili Oil
- 1 1/2 cups cooking oil, neutral oil like canola or vegetable
- 2 bay leaves
- 3 star anise
- 1 teaspoon black peppercorns
- 4 green cardamom pods, lightly crushed
- 1 teaspoon coriander seeds
- 1/4 cup spring onion bulbs, white and light green parts, roughly chopped
- 1/4 cup chili flakes, red pepper flakes
- 1 tablespoon fresh ginger, freshly crushed
- 2 tablespoons garlic, freshly crushed
- 1/4 cup green spring onions, green parts, finely chopped
- 1 tablespoon sesame seeds
- 1 teaspoon paprika
For the Chili Peanut Noodles
- 1/4 cup viral garlic chili oil, from Part 1
- 1/2 teaspoon salt, or to taste
- 1/4 cup peanut butter, creamy or crunchy
- 1/4 cup soy sauce, low sodium preferred
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 pound thin wheat noodles, dried, such as ramen, lo mein, or spaghetti
- 1/4 cup green onions, sliced, for garnish
Instructions
- 1
In a heatproof jar or bowl, combine the chili flakes, freshly crushed ginger, freshly crushed garlic, chopped green spring onions, sesame seeds, and paprika. Stir well to mix.
⏱️ 2 min
- 2
Heat the cooking oil in a small saucepan over medium-low heat until it reaches approximately 275-300°F. If you don't have a thermometer, a small piece of spring onion should sizzle gently when added.
⏱️ 3 min•🌡️ 285
- 3
Add the bay leaves, star anise, black peppercorns, green cardamom pods, and spring onion bulbs to the hot oil. Let them infuse for 8-10 minutes, maintaining a gentle sizzle, until the aromatics are fragrant and slightly browned. Do not let them burn.
⏱️ 10 min•🌡️ 285
- 4
Carefully strain the hot infused oil over the chili flake mixture in the jar, ensuring to catch all the whole spices and spring onion bulbs in the sieve. The oil will sizzle vigorously; stir immediately to combine all ingredients.
⏱️ 3 min
- 5
Stir the chili oil mixture thoroughly. Allow it to cool completely before using or storing. This is your 'Viral Garlic Chili Oil'.
⏱️ 2 min
- 6
Bring a large pot of salted water to a rolling boil. Add the thin wheat noodles and cook according to package directions until al dente. Drain well and set aside.
⏱️ 8 min
- 7
While the noodles are cooking, prepare the sauce. In a large mixing bowl, combine the prepared viral garlic chili oil, salt, peanut butter, soy sauce, rice vinegar, and granulated sugar. Whisk vigorously until the sauce is smooth and well combined.
⏱️ 3 min
- 8
Add the drained, cooked noodles to the bowl with the chili peanut sauce. Using tongs, toss the noodles until they are evenly coated with the sauce.
⏱️ 2 min
- 9
Divide the Chili Peanut Noodles among serving bowls. Garnish generously with sliced green onions before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chili Peanut Noodles with Viral Garlic Chili Oil
Ingredients
For the Viral Garlic Chili Oil
- 1 1/2 cups cooking oil, neutral oil like canola or vegetable
- 2 bay leaves
- 3 star anise
- 1 teaspoon black peppercorns
- 4 green cardamom pods, lightly crushed
- 1 teaspoon coriander seeds
- 1/4 cup spring onion bulbs, white and light green parts, roughly chopped
- 1/4 cup chili flakes, red pepper flakes
- 1 tablespoon fresh ginger, freshly crushed
- 2 tablespoons garlic, freshly crushed
- 1/4 cup green spring onions, green parts, finely chopped
- 1 tablespoon sesame seeds
- 1 teaspoon paprika
For the Chili Peanut Noodles
- 1/4 cup viral garlic chili oil, from Part 1
- 1/2 teaspoon salt, or to taste
- 1/4 cup peanut butter, creamy or crunchy
- 1/4 cup soy sauce, low sodium preferred
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 pound thin wheat noodles, dried, such as ramen, lo mein, or spaghetti
- 1/4 cup green onions, sliced, for garnish
Instructions
- 1
In a heatproof jar or bowl, combine the chili flakes, freshly crushed ginger, freshly crushed garlic, chopped green spring onions, sesame seeds, and paprika. Stir well to mix.
⏱️ 2 min - 2
Heat the cooking oil in a small saucepan over medium-low heat until it reaches approximately 275-300°F. If you don't have a thermometer, a small piece of spring onion should sizzle gently when added.
⏱️ 3 min•🌡️ 285 - 3
Add the bay leaves, star anise, black peppercorns, green cardamom pods, and spring onion bulbs to the hot oil. Let them infuse for 8-10 minutes, maintaining a gentle sizzle, until the aromatics are fragrant and slightly browned. Do not let them burn.
⏱️ 10 min•🌡️ 285 - 4
Carefully strain the hot infused oil over the chili flake mixture in the jar, ensuring to catch all the whole spices and spring onion bulbs in the sieve. The oil will sizzle vigorously; stir immediately to combine all ingredients.
⏱️ 3 min - 5
Stir the chili oil mixture thoroughly. Allow it to cool completely before using or storing. This is your 'Viral Garlic Chili Oil'.
⏱️ 2 min - 6
Bring a large pot of salted water to a rolling boil. Add the thin wheat noodles and cook according to package directions until al dente. Drain well and set aside.
⏱️ 8 min - 7
While the noodles are cooking, prepare the sauce. In a large mixing bowl, combine the prepared viral garlic chili oil, salt, peanut butter, soy sauce, rice vinegar, and granulated sugar. Whisk vigorously until the sauce is smooth and well combined.
⏱️ 3 min - 8
Add the drained, cooked noodles to the bowl with the chili peanut sauce. Using tongs, toss the noodles until they are evenly coated with the sauce.
⏱️ 2 min - 9
Divide the Chili Peanut Noodles among serving bowls. Garnish generously with sliced green onions before serving immediately.
⏱️ 1 min