Skip to main content
LoginSign Up
Chili-Soy Noodles with Bok Choy and Peanuts

Chili-Soy Noodles with Bok Choy and Peanuts

“Caught my husband slurping the leftovers from the pan,” one reader writes of these salty-spicy-sweet chili-soy noodles.

By Calvin CoxMarch 30, 2022

  • Makes
    4 servings
  • Cook Time
    20 minutes
  • Rating

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.

Ingredients
  • 10

    ounces dried Asian wheat noodles

  • 1

    tablespoon neutral oil

  • 1

    pound baby bok choy, trimmed and sliced crosswise into ½-inch pieces

  • ⅓

    cup low-sodium soy sauce

  • 2

    tablespoons packed brown sugar

  • 1-2

    tablespoons chili oil OR chili crisp (see note), plus more to serve

  • ¾

    cup unsalted roasted peanuts, finely chopped

Cook the noodles in a large pot of salted boiling water until tender. Drain, rinse and drain again. In a 12-inch skillet, heat the neutral oil until shimmering.

Add the bok choy and cook, stirring, until the stems are tender; transfer to a plate. In the same skillet, mix the soy, sugar, chili oil and half the peanuts.

Simmer, stirring occasionally, until slightly thickened. Add the bok choy and noodles, then toss until warmed. Serve sprinkled with the remaining peanuts and drizzled with additional chili oil.

Featured in