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Chili-Soy Noodles with Bok Choy and Peanuts

4 Servings

20 minutes

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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 with red pepper flakes and additional spices. If you can find it, it’s a more flavorful alternative to standard chili oil.



20 minutes


  • 10

    ounces dried Asian wheat noodles

  • 1

    tablespoon neutral oil

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Carol G.
December 5, 2022
Chili crisp
Don't worry if you can’t find chili crisp. It’s easy to make. Lots of recipes on line. My favorite is YouTuber, Chili Pepper Madness.
Mark V.
August 14, 2022
Excellent Dish
I made this exactly as described as an entree. It was easy and delicious, highly recommended.
Celia O.
May 31, 2022
Buy the chili crisp
The sauce for this recipe is simple but very tasty. I had never used chili crisp. Will use it in other recipes now. Doubled the bok choy. Made the sauce without the sugar, tasted. Then added half the sugar, tasted. Big difference; the sugar drew out a lot of flavors. Did not add the remaining sugar because we are avoiding sugar, but if that is not your problem, I suggest you go for the whole amount
Siri N.

These were delicious - caught my husband slurping the leftovers from the pan. Used two tablespoons of the Sichuan chili oil from the Milk Street Store and the spice level was perfect. Will make again.

Donna D.

I received a jar of chili crisp in a gift basket. Having never used it before, I was delighted to see this recipe. I used 1 tablespoon and may try 2 when I make it again. I had regular bok choy in my CSA box so I separated the leaves and stalks. I sautéed the stalks first, until tender, then added the leaves. It worked out very well. This was very tasty and my family loved it!

Corey H.

I add mushrooms and shrimp and any greens that are available. It has become a staple.