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bok choy peanut noodles with chili crisp

Recipe by
Lori L (JostLori)
San Diego

Chili crisp is one of my favorite asian ingredients. It's so good in just about anything! Here it kicks up the flavor in noodles & bok choy. Great for a filling meatless meal, but you could always add chicken, shrimp. or ground pork.

yield 4 serving(s)
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For bok choy peanut noodles with chili crisp

  • 10 oz
    udon noodles
  • 1 Tbsp
    canola or grapeseed oil
  • 1 lb
    baby bok choy, sliced into 1/2" pieces
  • 1/2 c
    low-sodium soy sauce
  • 2 Tbsp
    brown sugar, packed
  • 2 Tbsp
    chili crisp, to taste
  • 3/4 c
    unsalted roasted peanuts, chopped

How To Make bok choy peanut noodles with chili crisp

  • 1
    Cook the noodles according to package directions. Drain, rinse, and drain again.
  • 2
    Heat the oil in a large skillet. Add the sliced bok choy and cook until the stems are tender, stirring frequently. Transfer bok choy to a plate.
  • 3
    In the same skillet, combine the soy sauce, sugar, chili crisp, and half the chopped peanuts. Simmer, stirring occasionally, until slightly thickened.
  • 4
    Add the bok choy back to the pan. Add the noodles. Toss until warmed.
  • 5
    Plate the noodles and veggies. Sprinkle the remaining peanuts. Drizzle some chili oil or more chili crisp over the top.

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