Peanut Noodles with Chili Crisp
Peanut Noodles with Chili Crisp is an easy and quick meal. Sweet and savory peanut sauce dresses noodles and is paired with spicy chili crisp for an extra flavor kick.
Servings: 2 large bowls
Ingredients
- 8 oz whole wheat spaghetti or TJ's Thai Wheat Noodles!
- 2 tbsp hoisin sauce
- 2 tbsp peanut butter smooth or creamy to preference
- 1 tbsp soy sauce
- 2 tbsp rice wine vinegar
- Chili crisp to taste, see note
- Scallions sliced and roasted peanuts, chopped for garnish, optional
Instructions
- Bring water to a boil in a pot large enough to hold spaghetti. Cook according to package directions.
- While noodles are cooking use a small bowl and mix together hoisin sauce, peanut butter, soy sauce and rice wine vinegar. If needed, put in microwave for 10-15 seconds to make sauce easier to mix.
- Reserve a bit of pasta water. Drain pasta when done and return to hot pot. Mix in peanut sauce gently adding pasta water 1 tablespoon at a time if needed. Add desired amount of chili crisp, I usually start with about 1 tbsp.
- Serve with more chili crisp on top plus scallions and peanuts if desired.
Notes
Notes on Chili Crisp in this Recipe:
- I've used Trader Joe's Chili Onion Crunch in this noodle recipe.
- A more traditional chili crisp would be delicious as well, or a chili garlic oil. If you don’t like spicy food add a bit of sesame oil.
- I recommend tossing it in after you’ve mostly mixed in the peanut sauce. This is so the oil coats the noodles in their sauce last leading to an even more silky and satisfying noodle experience.
- Use as much or as little as you like, I used about two tablespoons altogether including the garnish.