Chili Crisp Peanut Noodles
I have done a few iterations of this one in recent times, but I cannot get enough of it. Really, this might be one of my favorite dishes of all time. This dish is so easy to make and it is so craveable.
Ingredients
- 225 g wheat noodles
- 200 g broccolini, chopped into ½" pieces, 1-2 bunches
- 30 g neutral, high smoke point oil, divided in half
- 450 g ground beef
- 125 g chili crisp
- 50 g soy sauce
- 50 g mirin
- 50 g water
- 60 g unsweetened peanut butter
- 40 g hoisin
- Optional: chopped peanuts, scallions for garnish
Instructions
- Bring a gallon of water to a boil, add a strong grip go salt to it and cook the wheat noodles per package instructions. When the noodles are done cooking, strain them and give them a very brief rinse with cold water to slow down the cooking. Place noodles in a bowl and toss them in a little bit of oil so they don't stick together. Set noodles aside.
- Heat up 15g/1 tbsp of oil up in a wok over high heat. Stir-fry broccolini along with a pinch of salt for roughly 2 minutes, until it takes on a little color and softens slightly. Transfer broccolini to a bowl and set aside.
- Wipe out any debris from the wok and return it to high heat. Pour in the remaining 15g/1 tbsp of oil and begin browning the beef. Cook and break down the beef into pea sized pieces. This should take roughly 5-6 minutes.
- Once the beef is fully cooked and broken down, add in the chili crisp. Stir and scrape for 1 minute.
- Stir in soy sauce, mirin, water, peanut butter, hoisin and bring it all to a simmer.
- Once everything is at a simmer, toss in broccolini and noodles. Stir and toss until everything is fully combined. Adjust seasoning if necessary.
- Top each portion of noodles with chopped peanuts and scallions.
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