Peanut Butter Chili Oil Noodles
The most crave-worthy bowl of noodles imaginable!
Servings: 1
Equipment
Ingredients
Sauce Ingredients
- 2 teaspoon Creamy Peanut Butter
- 1 tablespoon Chili Oil more or less to taste
- 1 teaspoon Light Soy Sauce
- 1 teaspoon Dark Soy Sauce can also use only light soy sauce
- 1 teaspoon Black Vinegar can also use rice wine vinegar if you can't find black vinegar but the flavor is different
- 1/2 teaspoon Hoison Sauce
- 1/2 teaspoon Sesame Oil
Other Ingredients
- 4 oz Noodles I love using Bucatini for Chinese noodle dishes but any long shape of pasta or noodle will work well
- Splash of Noodle Water reserve from the pan the noodles cook in
- Sesame Seeds, Sliced Cucumber, Sliced Green Onion optional for serving
Instructions
- Cook noodles according to package instructions. I used Bucatini and cooked them in a wide sauté pan in about an inch or two of water. This creates super starchy pasta water which is great for adding to the sauce.
- Meanwhile, mix all sauce ingredients together in a bowl until a smooth sauce is formed. Add a splash of the noodle cooking water in as well.
- Transfer the cooked noodles to the sauce and toss until well combined.
- Serve immediately. Optionally top with toasted sesame seeds, sliced green onions, and sliced cucumber.
Video
@carolbeecooks Peanut Butter Chili Oil Noodles 🥜🍜 My new favorite lunch and it’s ready in 15 minutes or less! I know you’ll love them too. #chilioil #peanutnoodles #chilioilnoodles #noodles #easylunch #15minutemeals
♬ All Around the World(La La La) - R3hab / A Touch of Class
Nutrition
Calories: 665kcal | Carbohydrates: 89g | Protein: 19g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Sodium: 591mg | Potassium: 374mg | Fiber: 4g | Sugar: 5g | Calcium: 35mg | Iron: 2mg
