Chili Crisp-Peanut Noodles with Bok Choy

• μερίδες: 6 servings
• συνολικός χρόνος: 30 minutes

Υλικά

12 ounces dried Asian wheat noodles (see headnote)

1/4 cup grapeseed or other neutral oil

3 medium garlic cloves, thinly sliced

2 medium shallots, halved and thinly sliced

Kosher salt and ground black pepper

1½ - 2 teaspoons red pepper flakes

1½ teaspoons sweet paprika

3 tablespoons soy sauce

3 tablespoons peanut butter, preferably chunky

3 tablespoons light brown sugar

2 tablespoons unseasoned rice vinegar

12 ounces baby bok choy, trimmed and thinly sliced crosswise

Οδηγίες

In a large pot, boil 4 quarts water. Add the noodles and cook, stirring occasionally, until tender. Reserve ½ cup of the cooking water, then drain. Return the noodles to the pot; set aside.

Meanwhile, in a small saucepan over medium-high, heat the oil until shimmering. Add the garlic, shallots and a pinch of salt; cook, stirring, until beginning to brown and crisp, 4 to 5 minutes. Add the pepper flakes, paprika and ½ teaspoon pepper; cook, stirring, until fragrant and deeply browned, 1 to 2 minutes. Off heat, stir in the soy sauce, peanut butter, sugar and vinegar.

Pour the sauce over the noodles, then add the bok choy and ¼ cup of the reserved cooking water. Cook over low, tossing, until the noodles are lightly sauced; add more reserved water as needed if the mixture is dry. Off heat, taste and season with salt and black pepper.