Ingredients

The following ingredients have 4 Servings
  • 1/3 cup peanut oil or extra virgin olive oil
  • 2 small shallots thinly sliced
  • 4 cloves garlic, thinly sliced or smashed
  • 1-2 teaspoon crushed red pepper flakes
  • 12 ounces rice noodles or long cut pasta
  • 1/2 cup creamy peanut butter
  • 1/2 cup low sodium soy sauce or tamari
  • 1-2 tablespoons Gochujang ((Korean chili paste))
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons rice vinegar
  • 1 teaspoon honey or maple syrup
  • 1 inch fresh ginger, grated
  • 2 bell peppers, thinly sliced
  • 1/2 cup fresh basil, chopped, plus more for serving
  • fresh cracked black pepper

Instruction

  • 1. To make the chili oil. Heat a large skillet over medium heat. Add the peanut oil, shallots, garlic, and chili flakes. Cook, stirring occasionally until the garlic is fragrant and toasted, 8-10 minutes. Remove from the heat, let cool, and carefully transfer the oil to a heat-proof bowl or glass jar.  2. To make the peanut noodles. Bring a large pot of salted water to a boil. Cook the noodles according to package directions. Drain.3. Combine the peanut butter, soy sauce, Gochujang, sesame oil, vinegar, honey, ginger, and 1/4 cup water in a food processor or blender. Pulse until combined and smooth. Pour the sauce over the hot noodles. Add the bell peppers, basil, a large pinch of pepper, and 2 tablespoons chili oil. Toss to combine.4. Divide the noodles among bowls and serve topped with additional chili oil and basil. Noodles are delicious warm or cold. Enjoy!