15 Minute Chili Crisp Noodles
Ingreadient
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5 cups water
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2 (3 ounce) packages dry ramen noodles, flavor packets discarded
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3 tablespoons lower-sodium soy sauce
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2 tablespoons chil crisp
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2 tablespoons peanut butter
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1 tablespoon rice vinegar
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2 teaspoons sesame oil
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1 teaspoon brown sugar
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3 tablespoons chopped roasted peanuts
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thinly sliced green onions
Direction
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Fill a pot with water and bring to a boil. Add ramen, and cook until tender, 2 to 4 minutes. Drain noodles; reserve some cooking water to thin the sauce later if needed.
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Meanwhile, whisk soy sauce, chili crisp, peanut butter, rice vinegar, sesame oil, and brown sugar together in a small bowl.
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Add cooked noodles to a bowl, pour in sauce, and toss until well coated and combined. If sauce is too thick, stir in some reserved pasta water.
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Garnish with peanuts and sliced green onions and serve with extra chili crisp on the side.
