Chilli Crisp Peanut Noodles

Ingredients

• 🍜Ramen Noodles1 packet
• 🥒Cucumber, halved lengthwise and thinly sliced1
• 🧅Scallions, thinly sliced2 stalk
• 🧄Garlic, finely grated or minced2 clove
• 🥜Peanut Butter (creamy)3 tbsp
• 🥢Soy Sauce1 tbsp
• 🥢Rice Vinegar1 tbsp
• 🥢Chili Crisp2 tbsp
• 🥢Sesame Oil (toasted)1 tbsp
• 🍯Honey1 tbsp
• 💧Hot Water, plus more for boiling the noodles6 tbsp

Contains Garlic, Gluten, Onion, Peanuts, Sesame, Soy, Sulphites. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Slice the cucumber

   Trim the Cucumber, cut it in half lengthwise, and slice it thinly on a slight angle so the pieces stay cool and crisp in the bowl. Keep going for about 3 minutes until you have pale green half-moons with clean edges and no ragged centres; if the cucumber feels slippery, steady it with a folded towel.

   3 min
2. 2

   Slice the scallions

   Trim the Scallions and slice them thinly from the pale base through the green tops so they land in feathery rings. Give them about 2 minutes until they look fresh and bright rather than bruised; if the layers start to curl, use a sharper knife and a lighter touch.

   2 min
3. 3

   Grate the garlic

   Peel the Garlic Cloves and grate or mince them finely so they almost disappear into the sauce. Work for about 2 minutes until the pieces look moist and paste-like and the garlic smell turns sharp and fragrant; if the pieces cling to the knife, swipe the blade with a little water.

   2 min
4. 4

   Bring a medium saucepan of water to a rolling boil over high heat.

5. 5

   Add the Ramen Noodles and stir with chopsticks or a fork so they separate before they stick. Cook for about 3 minutes until the strands are supple and springy with a slight chew in the centre.

   4 min
6. 6

   Drain them well; if they start foaming over, lower the heat a little and stir once more.

7. 7

   Mix the sauce

   Whisk the Peanut Butter, Soy Sauce, Rice Vinegar, Chili Crisp, Sesame Oil, Honey, and Hot Water in a large mixing bowl until the mixture turns smooth and pourable. Keep whisking for about 1 minute until the sauce looks glossy and emulsified rather than oily or grainy; if it seems too thick, loosen it with a little more hot water.

   2 min
8. 8

   Toss the noodles

   Add the drained Ramen Noodles to the sauce in the large mixing bowl and toss with tongs until every strand is coated. Keep turning them for about 1 minute until the noodles look glossy and the sauce clings in a thin even layer; if the bowl feels dry, add a splash of hot water and toss again.

   1 min
9. 9

   Add the cucumber

   Fold most of the Cucumber through the noodles with a gentle lifting motion so the slices stay crisp and the sauce does not smother them. Do this for about 30 seconds until the cucumber looks lightly coated and the bowl smells fresh and nutty; if you stir hard, the slices will bruise and leak water.

   1 min
10. 10

    Finish and serve

    Pile the noodles into a bowl and scatter the remaining Cucumber and all the Scallions over the top. Serve right away while the noodles are glossy and the cucumber still snaps under the bite; if the sauce has tightened, loosen the bowl with a spoonful of hot water and toss once more before eating.

    1 min

Nutrition per serving