Spicy Peanut Noodles with Chili Garlic Oil

Chili Garlic Oil:

1/3 cup peanut oil or extra virgin olive oil

2 small shallots thinly sliced

4 cloves garlic, thinly sliced or smashed

1-2 teaspoon crushed red pepper flakes

Peanut Noodles:

12 ounces rice noodles or long cut pasta

1/2 cup creamy peanut butter

1/2 cup low sodium soy sauce or tamari

1-2 tablespoons Gochujang (Korean chili paste)

2 tablespoons toasted sesame oil

2 tablespoons rice vinegar

1 teaspoon honey or maple syrup

1 inch fresh ginger, grated

2 bell peppers, thinly sliced

1/2 cup fresh basil, chopped, plus more for serving

Fresh cracked black pepper

Make the chili oil:

Heat a large skillet over medium heat.  Add the peanut oil, shallots, garlic, and chili flakes.  Cook, stirring occasionally until the garlic is fragrant and toasted, 8-10 minutes.  Remove from the heat, let cool, and carefully transfer the oil to a heat-proof bowl or glass jar.

Make the peanut noodles:

Bring a large pot of salted water to a boil.  Cook the noodles according to package directions.  Drain.

Combine the peanut butter, soy sauce, Gochujang, sesame oil, vinegar, honey, ginger, and 1/4 cup water in a food processor or blender.  Pulse until combined and smooth.  Pour the sauce over the hot noodles. Add the bell peppers, basil, a large pinch of pepper, and 2 tablespoons chili oil.  Toss to combine.

Divide the noodles among bowls and serve topped with additional chili oil and basil.  Noodles are delicious warm or cold.  

Serves 6.

From Half-Baked Harvest blog