Imported from Instagram

Peanut Chili Oil Noodles

Name: Peanut Chili Oil Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: thick noodles (Hand-cut, or use any noodles you like.); salt (For the noodle cooking water; amount not specified.); peanut butter; chili flakes (Optional; amount not specified.); green onion (Sliced; the source lists “cup fresh green onion” but omits the numeric amount. Additional sliced green onion is used for garnish.); sesame seeds; garlic (Cloves, minced; quantity not specified.); 1 tbsp chili oil crisp (One tablespoon is added to the sauce; an additional spoonful is suggested for finishing, amount unspecified.); rice vinegar; dark soy sauce; 0.333 cup neutral oil (The author uses avocado oil.); reserved pasta water (Optional; save some from cooking the noodles and add a splash if desired.); lime (A squeeze, optional finishing addition.)

Recipe by Braydon Jackson Morgan @braydon.eats · Instagram

Imported by Andries Jongsma on SeeMeCook

Thick noodles are tossed in a peanut, soy, and vinegar sauce, then finished with hot chili oil and fresh green onion. The author leaves most ingredient amounts unspecified, so adjust the sauce components to taste.

2 servings25 minEast Asian

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Ingredients

thick noodles (Hand-cut, or use any noodles you like.)
salt (For the noodle cooking water; amount not specified.)
peanut butter
chili flakes (Optional; amount not specified.)
green onion (Sliced; the source lists “cup fresh green onion” but omits the numeric amount. Additional sliced green onion is used for garnish.)
sesame seeds
garlic (Cloves, minced; quantity not specified.)
1 tbsp chili oil crisp (One tablespoon is added to the sauce; an additional spoonful is suggested for finishing, amount unspecified.)
rice vinegar
dark soy sauce
0.333 cup neutral oil (The author uses avocado oil.)
reserved pasta water (Optional; save some from cooking the noodles and add a splash if desired.)
lime (A squeeze, optional finishing addition.)

Steps

1
Boil the noodles in salted water. Remove them about 30 seconds before they are fully cooked, reserving a little of the cooking water.
2
Rinse the noodles so they do not stick together.
3
In a cold pan, combine the peanut butter, optional chili flakes, sliced green onion, sesame seeds, minced garlic, 1 tablespoon of chili oil crisp, rice vinegar, and dark soy sauce. Keep the pan off the heat while assembling these ingredients.
4
Heat the neutral oil until very hot, then carefully pour it over the ingredients in the cold pan. Stir well.
5
Add the noodles to the sauce and toss until thoroughly coated and glossy.
6
For a silkier sauce, set the pan over medium-low heat and mix in a splash of reserved noodle water, if desired.
7
Turn off the heat. Garnish with extra sliced green onion, a spoonful of chili oil crisp, and a squeeze of lime, if desired.

Notes

Most ingredient quantities are not provided, and the green onion entry begins with “cup” but omits its numeric amount. Salt is specified only for the noodle water. The source does not give a noodle quantity or detailed timings beyond removing the noodles about 30 seconds early.