Chili Crisp Peanut Noodles 3 Steps
Prepare the chili crisp: In a medium sauce pot, combine the neutral oil, half of the minced garlic and the finely diced shallots, turn heat to medium and simmer lightly for 4-5 minutes until the garlic begins to turn golden. In the meantime, put the remaining minced garlic, brown sugar, kosher salt, crushed chili flakes, Korean chili flakes, ground coriander, cinnamon stick pieces, star anise and sliced scallions in a small bowl together. Once the garlic in the pot has turned golden brown, turn the heat off and add in all of the remaining chili crisp ingredients. Stir to combine and allow to cool. The crisp can be stored in a glass jar in the refrigerator for up to 1 month.
Prepare the noodle sauce by combining 2 tablespoons of the chili crisp with the peanut butter, light soy sauce, tahini and black Chinese vinegar and mix until even.
Bring a pot of water to a boil, quickly cook the bok choy for 2 minutes until bright green and no longer raw, remove using a spider or chopsticks and set aside. Cook the noodles according to package directions. Take a few tablespoons of the starchy noodle water and mix with the noodle sauce. Once noodles are cooked, drain off and immediately dress with the sauce. Transfer to plates and top with the blanched bok choy as well as chopped peanuts. Serve with additional chili crisp on the side.