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Chili-Soy Noodles with Bok Choy and Peanuts
These noodles are an addictive combination of salty, spicy and sweet. For best results, use thick Asian wheat noodles, such as udon or lo mein, that cook up with chewy resilience. Chili crisp, a Chinese condiment sold in jars, is chili oil amped up with red pepper flakes and additional spices. If you can find it, it’s a more flavorful alternative to standard chili oil.
4
Servings
20 minutes
Ingredients
-
10
ounces dried Asian wheat noodles
-
1
tablespoon neutral oil
Reviews
October 19, 2024
Quick & Tasty
I add shrimp. Sautéing a pound before the bok choy. It comes together quickly without a ton of ingredients. Very tasty, and everyone really likes it.
November 6, 2023
Simple and delicious
Top with a fried egg and this is a great weeknight meal
April 28, 2026
Make it all the time
Great recipe. I use a tbsp or so of fly by Jin. Along with the bok choy and peanuts I usually add some cilantro and scallion if I have any on hand. I don’t bother with a protein, perfect little veggie-ish meal for two with a little kick.
June 14, 2022
Too many noodles
Definitely would make again. WAY too many noodles. Would half that amount. Didn’t have chili oil or chili crunchies, would try with those next time. Also added a protein (shrimp) to make it a meal
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We saw this was considered a side dish, so we added shitakes and an egg (fried for the adults, scrambled for our five year old) to make it more of a meal. It was better with the scrambled egg than the fried. Chili crisp was a revelation, and you should find it and use in abundance. We used only a tablespoon to keep it kid-friendly, but it wasn't spicy at all, and we all (even the five year old) ended up adding more at the table. It was really good, and our son loved it, although I prefer MS's chili scallion noodles. Try them both, though.