Peanut Chili Oil Noodles
Peanut Chili Oil Noodles
Ingredients
For the Noodles
- 1 pound thick noodles, or any noodles you like
- 1 tablespoon salt, for boiling water
For the Sauce
- 1/4 cup peanut butter
- 1 teaspoon chili flakes, optional
- 1/2 cup green onion, sliced, plus more for garnish
- 1 tablespoon sesame seeds
- 3 garlic cloves, minced
- 2 tablespoons chili oil crisp, plus 1 tablespoon for garnish
- 2 tablespoons rice vinegar
- 2 tablespoons dark soy sauce
- 1/3 cup neutral oil, such as avocado oil
- 1/2 lime, for squeezing, optional
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the noodles and cook according to package directions, but remove them about 30 seconds before they are fully cooked. Reserve 1/2 cup of the pasta water, then drain and rinse the noodles thoroughly under cold water to prevent them from sticking together.
⏱️ 8 min
- 2
In a large, cold pan (or heat-proof bowl), combine the peanut butter, chili flakes (if using), 1/2 cup sliced green onion, sesame seeds, minced garlic, 1 tablespoon of chili oil crisp, rice vinegar, and dark soy sauce. Do not apply heat yet.
⏱️ 3 min
- 3
In a small saucepan, heat the neutral oil over high heat until it is very hot and shimmering, almost smoking. Carefully pour the hot oil over the ingredients in the pan. Listen for the sizzle! Immediately stir everything together until well combined and fragrant.
⏱️ 2 min
- 4
Add the cooked and rinsed noodles to the pan with the sauce. Toss until the noodles are completely coated and glossy. If desired, place the pan over medium-low heat and add a splash of the reserved pasta water, tossing constantly, until the noodles reach a silky consistency.
⏱️ 2 min
- 5
Remove from heat. Garnish with additional sliced green onion, a spoonful of chili oil crisp, and a squeeze of fresh lime juice, if using. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Peanut Chili Oil Noodles
For the Noodles
- 1 pound thick noodles, or any noodles you like
- 1 tablespoon salt, for boiling water
For the Sauce
- 1/4 cup peanut butter
- 1 teaspoon chili flakes, optional
- 1/2 cup green onion, sliced, plus more for garnish
- 1 tablespoon sesame seeds
- 3 garlic cloves, minced
- 2 tablespoons chili oil crisp, plus 1 tablespoon for garnish
- 2 tablespoons rice vinegar
- 2 tablespoons dark soy sauce
- 1/3 cup neutral oil, such as avocado oil
- 1/2 lime, for squeezing, optional
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the noodles and cook according to package directions, but remove them about 30 seconds before they are fully cooked. Reserve 1/2 cup of the pasta water, then drain and rinse the noodles thoroughly under cold water to prevent them from sticking together.
⏱️ 8 min - 2
In a large, cold pan (or heat-proof bowl), combine the peanut butter, chili flakes (if using), 1/2 cup sliced green onion, sesame seeds, minced garlic, 1 tablespoon of chili oil crisp, rice vinegar, and dark soy sauce. Do not apply heat yet.
⏱️ 3 min - 3
In a small saucepan, heat the neutral oil over high heat until it is very hot and shimmering, almost smoking. Carefully pour the hot oil over the ingredients in the pan. Listen for the sizzle! Immediately stir everything together until well combined and fragrant.
⏱️ 2 min - 4
Add the cooked and rinsed noodles to the pan with the sauce. Toss until the noodles are completely coated and glossy. If desired, place the pan over medium-low heat and add a splash of the reserved pasta water, tossing constantly, until the noodles reach a silky consistency.
⏱️ 2 min - 5
Remove from heat. Garnish with additional sliced green onion, a spoonful of chili oil crisp, and a squeeze of fresh lime juice, if using. Serve immediately.
⏱️ 1 min