By Carol Bee Cooks
Peanut Butter Chili Oil Noodles
4 steps
Prep:5minCook:10min
The most crave-worthy bowl of noodles imaginable!
Updated at: Mon, 09 Dec 2024 07:26:22 GMT
Nutrition balance score
Good
Glycemic Index
47
Low
Glycemic Load
41
High
Nutrition per serving
Calories684.9 kcal (34%)
Total Fat28.1 g (40%)
Carbs88.3 g (34%)
Sugars4.8 g (5%)
Protein21 g (42%)
Sodium691.5 mg (35%)
Fiber5.5 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
2 tspCreamy Peanut Butter
1 TbspChili Oil
more or less to taste
1 tsplight soy sauce
1 tspDark Soy Sauce
can also use only light soy sauce
1 tspBlack Vinegar
can also use rice wine vinegar if you can't find black vinegar but the flavor is different
½ tsphoisin
½ tspsesame oil
4 ozNoodles
I love using Bucatini for Chinese noodle dishes but any long shape of pasta or noodle will work well
Noodle Water
reserve from the pan the noodles cook in
Sesame Seeds
Cucumber
Sliced
Green Onion
optional for serving
Instructions
Step 1
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.
Step 2
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.
Step 3
Transfer the cooked noodles to the sauce and toss until well combined.
Step 4
Serve immediately. Optionally top with toasted sesame seeds, sliced green onions, and sliced cucumber.
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