Chili Crisp Sesame Peanut Noodles
Ingredients
Creamy Sesame-Peanut Sauce
- ½ cup creamy peanut butter
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp chili crisp adjust to taste
- 1 tbsp toasted sesame oil
- 1 tbsp honey
- 2 cloves garlic minced
- 1 tbsp fresh lime juice
- 2 –4 tbsp warm water to thin sauce to a pourable consistency
Salad Base
- 8 oz noodles cooked al dente, rinsed thoroughly under cold water, and tossed with 1 tsp sesame oil
- 1 cup English cucumber julienned or sliced into matchsticks
- 1 cup purple cabbage thinly shredded
- 1 cup carrots shredded or matchsticks
- 3 green onions thinly sliced
- ½ cup fresh cilantro coarsely chopped
Toppings & Garnish
- ¼ cup roasted salted peanuts roughly chopped
- 1 tbsp toasted sesame seeds
- Extra chili crisp for drizzling
- Lime wedges for serving
Instructions
- In a bowl, whisk together peanut butter, soy sauce, rice vinegar, chili crisp, sesame oil, honey, minced garlic, and lime juice. Gradually whisk in warm water 1 tablespoon at a time until smooth and drizzle-able.
- Cook noodles according to package directions, drain, and immediately rinse under cold running water until completely chilled. Toss with a drizzle of sesame oil to keep them from sticking.
- In a large mixing bowl (or directly on a large serving platter), toss cold noodles with shredded cabbage, carrots, and cucumber matchsticks.
- Pour 3/4 of the peanut sauce over the noodle mixture and toss thoroughly with tongs until coated.
- Top with chopped peanuts, toasted sesame seeds, sliced green onions, fresh cilantro leaves, and a glossy drizzle of extra chili crisp over the top. Serve with lime wedges on the side.
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