The chili crisp in these 15-minute chili crisp noodles is an easy way to bring some bold and spicy flavor to a quick weeknight dinner. I like to serve with a chilled dill cucumber salad. I like to have extra chili crisp on the side to drizzle over for extra spiciness.
Ingredients
- 5 cups water
- 2 packages dry ramen noodles , 3 ounce
- 3 tablespoons soy sauce
- 2 tablespoons chil crisp
- 2 tablespoons peanut butter
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1 teaspoon brown sugar
- 3 tablespoons roasted peanuts
- green onions
Instructions
-
1
Fill a pot with water and bring to a boil. Add ramen, and cook until tender, 2 to 4 minutes. Drain noodles; reserve some cooking water to thin the sauce later if needed.
-
2
Meanwhile, whisk soy sauce, chili crisp, peanut butter, rice vinegar, sesame oil, and brown sugar together in a small bowl.
-
3
Add cooked noodles to a bowl, pour in sauce, and toss until well coated and combined. If sauce is too thick, stir in some reserved pasta water.
-
4
Garnish with peanuts and sliced green onions and serve with extra chili crisp on the side.
Nutrition Facts
Per serving
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