Chili crisp gives these cold peanut noodles extra heat and flavor. Make sure to stir up your chili crisp well before using it, so you get a nice mix of spicy oil and crispy bits.
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Instructions
- Cook 10 ounces lo mein noodles as the label directs. Drain, then rinse under cold water and drain again. Whisk 1/4 cup creamy peanut butter, 2 tablespoons each chili crisp and soy sauce, 1 tablespoon rice vinegar and 1 teaspoon each toasted sesame oil and sugar in a bowl. Add the noodles and the juice of 1/2 lime. Toss well, thinning with water if needed. Top with 1/4 cup chopped peanuts, 3 sliced scallions and more chili crisp.
Reviews
This is a quick and surprisingly tasty dish. I double the dressing just because it’s FABULOUS. . It does need a little water to thin but not much. It’s my second time making it. I’m addicted to the lomein noodles. They are perfect for this dish. Next time I will add shrimp or chicken and make it a main dish instead of a side to my protein. I added this to our recipe box…that’s how good it is. Found this in the Food Network magazine I get.