🍜 Chili crisp cold noodles
Ingredients
- 340 g udon noodles, or any noodle or pasta
- 80 g unsweetened smooth peanut butter
- 80 ml soy sauce
- 80 ml Chinese black vinegar (or balsamic)
- 3 garlic cloves, crushed
- 2 tsp grated fresh ginger
- 2 tsp sugar
- 1 tbsp toasted sesame oil
- 80 ml boiling noodle water
- Sichuan chili crisp, to taste
- 1 large carrot
- 1 cucumber
- 80 g sliced spring onions
- 35 g toasted sesame seeds
Method
- Cook the noodles in plenty of salted water, 6 to 7 min or per the packet.
- Meanwhile, put the peanut butter, soy sauce, black vinegar, garlic, ginger, sugar and sesame oil in a large bowl. Whisk to break up the peanut butter.
- Ladle in some BOILING noodle water and whisk: that is what makes the sauce smooth and coating. Add the chili crisp and whisk again.
- Drain the noodles, return them to the pot and cover with cold water. Drain and repeat, swishing them by hand to rinse off the surface starch.
- Leave them in cold water while you cut the vegetables: carrot and cucumber into fine julienne, spring onions sliced.
- Drain the noodles very thoroughly, then tip them into the sauce with the vegetables and sesame seeds. Toss thoroughly.
- You can serve at once, but it is far better after an hour chilled — and up to overnight.
- Serve with an extra spoonful of chili crisp on top.
Adapted from Chef John · Food Wishes
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