Recipe courtesy of Richmond Flores for Food Network Kitchen

Cold Peanut Noodles with Chili Crisp

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
Chili crisp gives these cold peanut noodles extra heat and flavor. Make sure to stir up your chili crisp well before using it, so you get a nice mix of spicy oil and crispy bits.


  1. Cook 10 ounces lo mein noodles as the label directs. Drain, then rinse under cold water and drain again. Whisk 1/4 cup creamy peanut butter, 2 tablespoons each chili crisp and soy sauce, 1 tablespoon rice vinegar and 1 teaspoon each toasted sesame oil and sugar in a bowl. Add the noodles and the juice of 1/2 lime. Toss well, thinning with water if needed. Top with 1/4 cup chopped peanuts, 3 sliced scallions and more chili crisp.