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BLACKLAND RECIPE

Spicy Chili Crisp Peanut Noodles

Creamy peanut sauce softens the edges of BLACKLAND Spicy Chili Crisp while leaving a steady chile finish. Crisp cucumber and herbs make these noodles equally useful warm for dinner or cool for lunch.
Total time
20 min
Servings
4 servings
Recipe heat
Hot
Recommended
BLACKLAND Spicy Chili Crisp
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A dark ceramic bowl of creamy peanut noodles topped with cucumber matchsticks, cilantro, and spicy chili crisp, sitting on a dark stone table next to wooden chopsticks.

Ingredients

  • 8 ounces spaghetti or wheat noodles
  • 1/3 cup creamy peanut butter
  • 2 tablespoons BLACKLAND Spicy Chili Crisp
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon honey
  • 1/3 cup warm water, plus more as needed
  • 1 cucumber, cut into matchsticks
  • 1/2 cup cilantro leaves

Instructions

  1. Cook noodles according to package directions. Drain and rinse briefly under cool water.
  2. Whisk peanut butter, BLACKLAND Spicy Chili Crisp, soy sauce, rice vinegar, honey, and warm water until smooth.
  3. Toss noodles with sauce, adding water a tablespoon at a time if needed to loosen.
  4. Divide into bowls and finish with cucumber and cilantro.

Serving and finishing note

Serve at once or chill up to 2 hours. Pass extra chili crisp separately.