Peanut Butter Chili Oil Udon Noodles

• 3-4 tbsp creamy peanut butter (salted)
• 2 tbsp chili oil (I used

Mom’s Mala Sichuan Oil) + more for garnish

• 1/4 cup hot water
• 1 tsp sugar
• 1 tsp black vinegar
• 2 tbsp soy sauce

Sliced scallions for garnish

• 2 egg yolks for garnish

Hot sesame oil for garnish (optional)

1. Boil the udon noodles according to directions, taking care not to overcook them. Drain the noods and immediately rinse with very cold water (this stops the cooking process which is key if you don’t want to end up with mushy udon noodles). My noodles came with soup base which I chose to save for a rainy day (aka don’t use the soup base).
2. Add the 1/4 cup of hot water to a mixing bowl, then add in the sugar and stir it around until it dissolves. Add peanut butter, chili oil, soy sauce, and black vinegar. Mix everything together until you’re left with a smooth sauce.
3. Next up, add the udon noodles. Stir until all the noodles are evenly sauced, then plate into 2 bowls. Garnish each bowl with an egg yolk, sliced scallions, and more chili oil. I also like to add some hot sesame oil here because it’s a different kind of spicy and tastes awesome but you can choose your own adventure.
4. Enjoy!