Description
A deliciously creamy noodle dish with a kick from chili oil.
Ingredients
Scale
- 8 oz (225g) dried wheat noodles (udon or lo mein style work best)
- 2 tbsp chili crisp or chili oil (plus more for serving)
- 3 tbsp creamy peanut butter
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp sugar
- 1/3 cup hot noodle cooking water
- 1 tsp toasted sesame oil
- 2 green onions, sliced, for garnish
- 1 tbsp crushed roasted peanuts, for garnish
- 1/2 cup crisp veggies like julienned cucumber or carrots (optional, for crunch)
Instructions
- Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions (generally 6-8 minutes), until just tender. Reserve 1/3 cup of the cooking water, then drain the noodles.
- While the noodles cook, add peanut butter, chili oil, minced garlic, soy sauce, rice vinegar, sugar, and sesame oil to a large mixing bowl. Whisk together until creamy and smooth.
- Add the hot, drained noodles to the bowl with the sauce. Pour in the reserved hot noodle water and toss everything together until the noodles are well coated and glossy.
- Top with sliced green onions, crushed peanuts, and the optional crisp veggies if using. Add extra chili oil if you love it spicy. Serve immediately!
Notes
- For extra crunch, include julienned cucumbers or carrots.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Boiling and Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 700
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 6 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 0 mg