Peanut Chili Oil Noodles

To try

Thick noodles coated in a punchy peanut, chilli oil, soy and vinegar sauce with garlic, sesame and spring onion.

Serves 4

Let’s make it

Step by step

Step 1

Boil your noodles in salted water and take them out about 30 seconds early so they can finish soaking up the sauce later. Save a bit of pasta water (!!) then rinse the noodles so they don’t fuse together like overexcited besties at a reunion.

as needed hand-cut thick noodles (or any noodles you like)as needed reserved pasta water (optional)

Step 2

In a cold pan, toss in peanut butter, chili flakes, green onion, sesame seeds, garlic, one tablespoon of chili crisp, rice vinegar, and dark soy sauce. No heat yet… we’re building flavor first.

as needed peanut butteras needed chili flakes (optional)as needed spring onions, slicedas needed sesame seedsas needed garlic cloves, mincedas needed chili oil crispas needed rice vinegaras needed dark soy sauceas needed More sliced green onion, for garnish

Step 3

Heat 80 ml of neutral oil until it’s dangerously hot… like “step back and pray for your eyebrows” hot. Carefully pour it over the cold ingredients and listen to that ASMR sizzle. Give it all a good stir.

80 ml neutral oil (I use avocado)

Step 4

Add your noodles and toss until they’re completely coated and glossy. If you want that restaurant-level silkiness, turn the heat to medium low and mix in a splash of your saved noodle water.

Step 5

Kill the heat, hit it with extra green onion, a spoon of chili crisp, and a squeeze of lime if you’re in your main character era.