Chili Crisp Cold Noodles
Ingredients: noodles, peanut butter, Chinese black vinegar, rice vinegar, soy sauce · 30 min cook time · 650kcal · ~₩8,000
Ingredients
200g noodles, 50g peanut butter, 2큰술 Chinese black vinegar, 2큰술 rice vinegar, 3큰술 soy sauce, 2쪽 garlic, 1작은술 ginger, 1작은술 white sugar, 1큰술 toasted sesame oil, 2큰술 chili crisp, 50g carrot, 50g English cucumber, 2대 green onions, 1큰술 toasted sesame seeds, 1작은술 salt
Instructions
1. Boil noodles in salted water.
2. Combine smooth natural peanut butter, Chinese black vinegar, rice vinegar, soy sauce, finely minced garlic, finely minced ginger, white sugar, and toasted sesame oil in a bowl. Whisk to combine.
3. Add some hot starchy water from the cooking noodles to the dressing and continue mixing until smooth.
4. Stir in a generous amount of your favorite chili crisp into the dressing.
5. Drain the cooked noodles and rinse them thoroughly with cold water to cool them down and remove starch. Swish them around with your hand while rinsing.
6. Let the noodles soak in cold water for a couple of minutes while prepping vegetables.
7. Julienne carrots and English cucumber.
8. Drain the noodles and add them to the dressing. Add the prepped vegetables, freshly sliced green onions, and toasted sesame seeds. Toss thoroughly.
9. Scrape the dressing from the sides back into the salad, cover, and refrigerate for at least an hour for flavors to develop.
10. Transfer to a serving bowl and garnish with more sesame seeds, chili crisp, and freshly sliced green onions.
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