Weeknight friendly mouth-numbing chile crisp peanut noodles are completely addictive! They are topped with a quick pickled cabbage and cucumber salad for a crisp, refreshing contrast.
Yield: 4 servings
Ingredients
For the pickled cabbage
3 cups finely shredded red cabbage
½ greenhouse cucumber, seeds scraped out, thinly sliced
¼ cup seasoned rice vinegar
1 tbsp toasted sesame oil
salt
1 tbsp sesame seeds
For the noodles
2 tbsp chile crisp, plus more to taste
¼ cup peanut butter
¼ cup toasted sesame oil
1 lb fresh lo mein noodles
Instructions
For the pickled cabbage
Combine the cabbage, cucumber, rice vinegar, sesame oil, and a pinch of salt in a medium bowl. Toss to combine. Sprinkle sesame seeds on top and set aside.
For the noodles
In a large bowl, whisk together the peanut butter, sesame oil, and chile crisp.
Cook the noodles according to package directions. Drain, rinse under cold water, and then drain again. Place the noodles in the bowl with the peanut butter mixture and toss with your hands until the noodles are completely coated. Season to taste with salt and more chile crisp.
To serve, lift the noodles with your hands onto individual serving plates. Top with the pickled cabbage and another drizzle of chile crisp, if desired.