Chili Crisp Peanut Noodles

20 mins Prep Time

15 mins Cook Time

Written By

Vicky Tran

I really like to look at this noodle like an adult version of everyone's favourite: the instant noodle. While not quite as "instant," it's still incredibly quick to put together, especially if the chili crisp portion has already been made in advance because then it is just a matter of adding a few other Asian pantry staples to create a sultry little sauce. Chili crisp is one of those condiments that most of us have in our fridges and pantries nowadays, with homemade chili crisp becoming more prevalent as the masses realize how easy it is. The benefits of making your own chili crisp far outweigh the minimal amount of prep work and time required. For one thing it is entirely customizable, meaning you know that chili crisp you get that you wish was heavier on the heat front? More garlic forward? More earthy and spice heavy? All of these variables are within your control, not to mention any other taste and seasoning preferences your heart desires. This recipe works with almost every noodle imaginable, including dry pasta, and satisfies in ways that no packaged instant noodles could even dream of.

Ingredients

Chili Crisp

1 cup neutral oil (such as vegetable or canola)
1 bulb garlic, minced and divided
2 whole shallots, finely diced
1 tablespoon brown sugar
1 teaspoon kosher salt
2 tablespoons crushed chili flakes
2 tablespoons Korean chili flakes
2 teaspoons ground coriander
1 cinnamon stick, broken into 1 inch pieces
2 whole star anise
4 stalks scallions, thinly sliced

Noodles

2 tablespoons chili crisp
1 tablespoon peanut butter
2 teaspoons light soy sauce
2 teaspoons tahini
1/4 teaspoon black Chinese vinegar
Handful bok choy or asian leafy green of choice
2 portions dry noodles, of choice
2 tablespoons chopped toasted peanuts, for serving

Directions

Chili Crisp Peanut Noodles

3 Steps

Step 1

Prepare the chili crisp: In a medium sauce pot, combine the neutral oil, half of the minced garlic and the finely diced shallots, turn heat to medium and simmer lightly for 4-5 minutes until the garlic begins to turn golden. In the meantime, put the remaining minced garlic, brown sugar, kosher salt, crushed chili flakes, Korean chili flakes, ground coriander, cinnamon stick pieces, star anise and sliced scallions in a small bowl together. Once the garlic in the pot has turned golden brown, turn the heat off and add in all of the remaining chili crisp ingredients. Stir to combine and allow to cool. The crisp can be stored in a glass jar in the refrigerator for up to 1 month.
Step 2

Prepare the noodle sauce by combining 2 tablespoons of the chili crisp with the peanut butter, light soy sauce, tahini and black Chinese vinegar and mix until even.
Step 3

Bring a pot of water to a boil, quickly cook the bok choy for 2 minutes until bright green and no longer raw, remove using a spider or chopsticks and set aside. Cook the noodles according to package directions. Take a few tablespoons of the starchy noodle water and mix with the noodle sauce. Once noodles are cooked, drain off and immediately dress with the sauce. Transfer to plates and top with the blanched bok choy as well as chopped peanuts. Serve with additional chili crisp on the side.