Chili-Crunch Almond Butter Noodles
If you are tired of basic instant ramen packets but want restaurant-quality chili-crunch almond butter noodles in twenty minutes, this recipe is for you! We are skipping the salty flavor pack entirely, building a rich, velvety sauce with roasted almond butter and spicy chili crisp, and topping it all with savory, jammy shoyu eggs.
Chili-Crunch Almond Butter Noodles
Courtesy of Zimmysnook
2
10 minutes
10 minutes
If you are tired of basic instant ramen packets but want restaurant-quality chili-crunch almond butter noodles in twenty minutes, this recipe is for you! We are skipping the salty flavor pack entirely, building a rich, velvety sauce with roasted almond butter and spicy chili crisp, and topping it all with savory, jammy shoyu eggs.
Ingredients
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2 packs instant ramen noodles, discard the seasoning packets
2 large eggs
4 large handfuls baby spinach
½ cup carrots, approx. 64 g, shredded or cut into matchsticks
½ cup cabbage, approx. 35 g, finely shredded
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¼ cup smooth roasted almond butter, (4 tbsp) 60 ml
2 tablespoons Chinese chili crisp oil, 30 ml
2 tablespoons + 1 teaspoon tamari or soy sauce, 35 ml
Juice of 1 fresh lime
4 - 6 tbsp hot noodle cooking water, 60-90 ml
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2 tablespoons soy sauce, 30 ml
1 tablespoon water, 15 ml
1 teaspoon sugar, 4 g
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2 stalks green onions, separated into whites and greens
½ bunch fresh cilantro, roughly chopped
¼ cup roasted salted peanuts or cashews, 35 g, roughly crushed, plus a pinch of flaky sea salt
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TITUM Fusion 4.5qt Essential Pan
Provisions Stainless Steel Mixing Bowls
Provisions 13” Slotted Spoon
Provisions 9” Balloon Whisk
Directions
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Slice your green onions. Place the white and light green parts into a medium mixing bowl. Slice the dark green tops into long, thin ribbons and drop them into a small cup of ice water so they curl up for garnish.
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In the medium mixing bowl containing the white scallions, add the almond butter, chili crisp, tamari, and lime juice. Whisk until it forms a thick paste. The acidity from the lime will balance the rich weight of the nut butter.
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Boil the Eggs: Bring a medium pot of water to a rolling boil. Carefully lower the eggs into the water and cook for exactly 6 minutes and 30 seconds. While they boil, prepare a small bowl of ice water. As soon as the timer goes off, transfer the eggs immediately to the ice water to stop the cooking process.
Make the Egg Marinade: Whisk 2 tablespoons of soy sauce, 1 tablespoon of water, and 1 teaspoon of sugar in a small, narrow cup or bowl. Set the soy-sugar marinade aside.
Once the eggs are cool enough to handle, gently tap and peel them. The ice bath will make the shells slide right off. Drop the whole peeled eggs directly into your prepared soy-sugar marinade. Let them sit and absorb the flavour while you complete the next steps.
Boil the Ramen Noodles: Bring the pot of water back to a boil. Drop both blocks of instant ramen noodles into the boiling water. Cook for about 3 minutes, or until they are just tender.
Add the Spinach: In the final 5 seconds of the noodle cooking time, drop the four large handfuls of baby spinach directly into the pot with the noodles to let it flash-wilt.
Drain and Save Noodle Water: Before draining, carefully scoop out 6 tablespoons of the hot noodle cooking water and whisk it into your almond butter paste until it becomes a smooth, velvety sauce. Drain the remaining noodles and wilted spinach thoroughly.
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Pour the hot, drained noodles and spinach into the bowl with the sauce. Add the rough-chopped cilantro and mix vigorously until the noodles are completely glossy and coated.
Divide the sauced noodles into your two serving bowls and add the raw cabbage and carrots around or under the noodles.
Slice your marinated eggs in half lengthwise. Place two halves on each bowl and season the jammy yolks with a pinch of flaky sea salt.
Drain your curled green onion tops. Garnish the bowls with the onion curls and a generous scatter of the crushed peanuts or cashews.
