Chili crisp noodles from Dinner Tonight - 200 Quick Recipes for Inspired Weeknight Cooking (page 245) by America's Test Kitchen

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Notes about this recipe

  • anya_sf on April 10, 2026

    I omitted the Sichuan peppercorns (didn't have), substituted ground turkey for pork, and regular peanut butter for natural, using slightly less sugar. I also didn't have the recommended brand of chili crisp (LAOGANMA), so used half Fly by Jing (which contains black beans, which they did not recommend using here) and half Trader Joe's crunchy chili onion. Honestly, I think any brand would be fine. The noodles were really tasty and we ate way too much - did not get 4-6 (dinner) servings. One more thing - cooked noodles are supposed to be rinsed; I used cold water, which made the dish cold, while we preferred it warm. Ended up microwaving it. Next time rinse with warm water (or heat sauce?).

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