Chili Crisp Peanut Noodles
These fabulous noodles using your favorite chili crisp are spicy, smoky, and full of nutty richness. These are vegan but you can easily add your favorite protein.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 large cucumber, cut into matchsticks
- 10 ounces dry pasta or noodles (I used mafaldine, similar to Chinese knife-cut noodles)
- 2 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 2 teaspoons minced garlic
- 1 teaspoon grated ginger
- ¾ cup smooth peanut butter
- 4 to 6 tablespoons Sichuan chili crisp
- ⅓ cup tablespoons soy sauce
- 1 tablespoon clear rice vinegar
- 1 tablespoons maple syrup (or substitute honey)
- 2 teaspoons white sesame seeds
- 2 scallions, thinly sliced
Instructions
- 1
Prepare the sauce: In a medium bowl, combine the peanut butter, chili crisp, soy sauce, rice, vinegar, and maple syrup with 2 tablespoons of water. Stir until smooth. in the chili crisp, soy sauce, and maple syrup.
- 2
Heat the vegetable oil in a large pan over medium heat. Gently cook the minced garlic and grated ginger until just fragrant and the garlic is crispy, about 30 to 40 seconds. Remove from the heat and set aside.
- 3
Bring a pot of water to boil and cook the noodles until al dente, or the minimum amount of time according to package instructions. Drain immediately, rinse with cold water, and drain again. Toss with the sesame oil until well-coated and set aside.
- 4
Pour the sauce over the noodles and toss thoroughly, making sure all the noodles are well-coated. Top with the cucumbers, sesame seeds, and scallions. Toss before dividing into individual bowls.