Peanut Chili Oil Noodles

Ingredients

9 oz (250 g) hand-cut thick noodles (or any noodles you like)

1 ½ tbsp peanut butter

1 tsp chili flakes (optional)

1/3 cup fresh green onion, sliced

2 tsp sesame seeds

5 garlic cloves, minced

1 tbsp chili crisp (+ 2 more tbsp extra for garnish)

1 tbsp rice vinegar

2 tbsp dark soy sauce

1/3 cup neutral oil (I use avocado)

3 tbsp reserved pasta water (optional)

More sliced green onion, for garnish

Directions

Bring a  pot of salted water to a boil and cook your noodles according to package instructions. Undercook them by about 30 seconds because they’ll finish in the sauce. Save some pasta water (!!), then drain and rinse the noodles under cold water so they don’t stick together like clingy exes.

In a cold pan (no heat yet), add: peanut butter, chili flakes, green onion, sesame seeds, garlic, 1 tbsp chili crisp, rice vinegar, and dark soy sauce.

Heat 1/3 cup neutral oil until it’s really hot (like “sizzle your eyebrows off” hot), then carefully pour it over the cold ingredients in the pan. Watch the magic happen. Stir it all together.

Toss in your noodles and coat them in the sauce. If you want them extra silky, turn on the heat to medium-low, splash in 2–3 tbsp of the reserved noodle water and thoroughly mix together.

Turn off the heat, top with more green onion, extra chili crisp, and lime wedges if you’re fancy.