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Bring a pot of water to a rolling boil. Add the 9 ounces of noodles and cook according to package directions until al dente. Before draining, reserve 3 tablespoons of the pasta water. Drain the noodles and rinse them under cold water to stop the cooking process and prevent sticking.

While the noodles are cooking, combine the peanut butter, red pepper flakes, 1/3 cup chopped green onion, sesame seeds, minced garlic, granulated sugar, 1 tablespoon chili crisp, rice vinegar, soy sauce, and coconut milk in a cold pan. Do not turn on the heat yet.

In a separate small saucepan or microwave-safe measuring cup, heat the 1/3 cup avocado oil until it is very hot and just beginning to smoke. Be careful not to let it burn.

Carefully pour the hot avocado oil over the sauce ingredients in the pan. The oil will sizzle. Immediately stir the ingredients with a spoon until they are well combined and form a smooth sauce.

Add the cooked and rinsed noodles to the pan with the sauce. Toss the noodles with tongs until they are thoroughly coated in the sauce.

If the sauce appears too thick, add the reserved 3 tablespoons of pasta water, a little at a time, mixing until the sauce becomes glossy and silky.

Serve the noodles immediately. Garnish with additional chopped green onions, chopped peanuts, julienned cucumbers, and extra chili crisp, as desired.


Bring a pot of water to a rolling boil. Add the 9 ounces of noodles and cook according to package directions until al dente. Before draining, reserve 3 tablespoons of the pasta water. Drain the noodles and rinse them under cold water to stop the cooking process and prevent sticking.

While the noodles are cooking, combine the peanut butter, red pepper flakes, 1/3 cup chopped green onion, sesame seeds, minced garlic, granulated sugar, 1 tablespoon chili crisp, rice vinegar, soy sauce, and coconut milk in a cold pan. Do not turn on the heat yet.

In a separate small saucepan or microwave-safe measuring cup, heat the 1/3 cup avocado oil until it is very hot and just beginning to smoke. Be careful not to let it burn.

Carefully pour the hot avocado oil over the sauce ingredients in the pan. The oil will sizzle. Immediately stir the ingredients with a spoon until they are well combined and form a smooth sauce.

Add the cooked and rinsed noodles to the pan with the sauce. Toss the noodles with tongs until they are thoroughly coated in the sauce.

If the sauce appears too thick, add the reserved 3 tablespoons of pasta water, a little at a time, mixing until the sauce becomes glossy and silky.

Serve the noodles immediately. Garnish with additional chopped green onions, chopped peanuts, julienned cucumbers, and extra chili crisp, as desired.
