Chili Crisp and Peanut Noodles by
Ingredients
12 ounces of your favorite Asian style noodles
A generous scoop of your favorite chili crisp (my personal favorite is Fly By Jing Sichuan)
3 tablespoons soy sauce
3 tablespoons peanut butter, preferably chunky
3 tablespoons light brown sugar
2 tablespoons unseasoned rice vinegar
Full share Veggie Box bok choy, thoroughly washed, trimmed and thinly sliced crosswise
Instructions
In a large pot, boil 4 quarts water. Add the noodles and cook, stirring occasionally, until tender. Reserve ½ cup of the cooking water, then drain. Return the noodles to the pot; set aside.
Stir together a scoop of chili crisp, the soy sauce, peanut butter, sugar and vinegar. Heat gently to combine, if needed.
Pour the sauce over the noodles, then add the bok choy and ¼ cup of the reserved cooking water. Cook over low, tossing, until the noodles are lightly sauced; add more reserved water as needed if the mixture is dry. Top with a fried egg if desired.
Stir together a scoop of chili crisp, the soy sauce, peanut butter, sugar and vinegar. Heat gently to combine, if needed.
Pour the sauce over the noodles, then add the bok choy and ¼ cup of the reserved cooking water. Cook over low, tossing, until the noodles are lightly sauced; add more reserved water as needed if the mixture is dry. Top with a fried egg if desired.