Peanut-Chili Oil Noodles with Shredded Tofu
Peanut-Chili Oil Noodles with Shredded Tofu
Ingredients
For the Peanut-Chili Oil Sauce
- 1/2 cup creamy peanut butter
- 2 tablespoons white onion, finely diced
- 1 tablespoon garlic, minced
- 1/4 cup green onions, chopped, plus more for garnish
- 1 tablespoon Sambal Oelek, or similar chili paste
- 2 tablespoons chili oil with flakes
- 1 tablespoon white sesame seeds, plus more for garnish
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup, or other sweetener
- 1/4 cup hot water, from a kettle
For the Noodles and Garnish
- 12 ounces ramen noodles, cooked and drained
- 1/4 cup crispy fried shallots, for garnish
- 1/2 cup crispy shredded tofu, for garnish
Instructions
- 1
In a large pan or wok, add the creamy peanut butter, finely diced white onion, minced garlic, 1/4 cup chopped green onions, Sambal Oelek, chili oil with flakes, and 1 tablespoon white sesame seeds.
⏱️ 3 min
- 2
Pour in the soy sauce, rice vinegar, and maple syrup. Add the hot water from a kettle, starting with 1/4 cup, adding more if needed to achieve a smooth consistency.
⏱️ 2 min
- 3
Using a whisk, vigorously mix all the ingredients in the pan until well combined and smooth, forming a creamy sauce. Heat the sauce over medium-low heat, stirring occasionally, until it is warmed through and slightly thickened, about 2-3 minutes.
⏱️ 5 min
- 4
Add the cooked and drained ramen noodles directly into the pan with the sauce.
⏱️ 1 min
- 5
Using the whisk or tongs, toss the noodles thoroughly with the sauce until they are evenly coated.
⏱️ 2 min
- 6
Transfer the sauced noodles to serving bowls, forming a mound. Garnish generously with crispy fried shallots, crispy shredded tofu, and optionally, more chopped green onions and sesame seeds.
⏱️ 2 min
- 7
Serve immediately and enjoy with chopsticks.
Kitchen Tools
Nutrition Facts (per serving)
Peanut-Chili Oil Noodles with Shredded Tofu
For the Peanut-Chili Oil Sauce
- 1/2 cup creamy peanut butter
- 2 tablespoons white onion, finely diced
- 1 tablespoon garlic, minced
- 1/4 cup green onions, chopped, plus more for garnish
- 1 tablespoon Sambal Oelek, or similar chili paste
- 2 tablespoons chili oil with flakes
- 1 tablespoon white sesame seeds, plus more for garnish
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup, or other sweetener
- 1/4 cup hot water, from a kettle
For the Noodles and Garnish
- 12 ounces ramen noodles, cooked and drained
- 1/4 cup crispy fried shallots, for garnish
- 1/2 cup crispy shredded tofu, for garnish
Instructions
- 1
In a large pan or wok, add the creamy peanut butter, finely diced white onion, minced garlic, 1/4 cup chopped green onions, Sambal Oelek, chili oil with flakes, and 1 tablespoon white sesame seeds.
⏱️ 3 min - 2
Pour in the soy sauce, rice vinegar, and maple syrup. Add the hot water from a kettle, starting with 1/4 cup, adding more if needed to achieve a smooth consistency.
⏱️ 2 min - 3
Using a whisk, vigorously mix all the ingredients in the pan until well combined and smooth, forming a creamy sauce. Heat the sauce over medium-low heat, stirring occasionally, until it is warmed through and slightly thickened, about 2-3 minutes.
⏱️ 5 min - 4
Add the cooked and drained ramen noodles directly into the pan with the sauce.
⏱️ 1 min - 5
Using the whisk or tongs, toss the noodles thoroughly with the sauce until they are evenly coated.
⏱️ 2 min - 6
Transfer the sauced noodles to serving bowls, forming a mound. Garnish generously with crispy fried shallots, crispy shredded tofu, and optionally, more chopped green onions and sesame seeds.
⏱️ 2 min - 7
Serve immediately and enjoy with chopsticks.