This recipe has been a staple for me this summer – noodles tossed with spicy, sweet and salty peanut sauce and veggies and cilantro. This dish is great warm or cold and works well as a side dish or main course and can easily be doubled. If serving as a main course I add either grilled chicken or flank steak! Not a cilantro fan? Use basil instead!
Chili Garlic Oil
- 1/3 cups peanut oil
- 2 small shallots minced
- 4 gloves garlic minced
- 1 1/2 tsp crushed red pepper flakes
- 8 ounces rice noodles
- 1/2 cup creamy peanut butter
- 1/2 cup soy sauce (I like using the low sodium)
- 2 Tbs Gochujang (Korean chili paste if you can’t find any chili paste will do)
- 2 Tbs toasted sesame oil
- 2 Tbs rice wine vinegar
- 1 tsp honey
- 1 inch fresh ginger, grated
- 2 red bell peppers thinly sliced
- 1 cup shredded carrots
- 1 cup sliced green onions
- 1/2 cup fresh cilantro chopped plus more for serving
- black pepper
- Chili Oil: Heat large skillet over medium heat. Add peanut oil shallots, garlic and chili flakes and cook stirring until the garlic is fragrant and toasted about 8-10 minutes. Remove from heat and let cool.
- Cook the noodles according to package and let drain.
- Peanut Sauce: In a food processor or blender combine peanut butter, soy sauce, chili paste, vinegar, honey ginger and 1/4 cup water. Pulse until smooth.
- Pour sauce over noodles and add the bell pepper, carrots, green onions, cilantro.
- Add 2-3 Tbs chili garlic oil and ground pepper and toss to combine.
- When serving drizzle additional chili garlic oil over the top and sprinkle with cilantro. Enjoy!