About this recipe
Peanut butter, soy, chili crisp, and lime make a sauce that clings to rice noodles. Raw cabbage keeps the crunch.
The pot makes three lunch bowls. Start with 1 tablespoon chili crisp in the sauce and add more at the table if you want heat.
Natural peanut butter whisks cleaner. If the sauce seizes, loosen it with hot noodle water a spoonful at a time.
NOODLES
Step 1
Bring a pot of salted water to a rolling boil. Cook rice noodles according to package timing, usually 4 to 6 minutes, until tender.
Step 2
Reserve 1/2 cup noodle water, then drain the noodles.
SAUCE AND TOSS
Step 3
Whisk peanut butter, soy sauce, 1 tablespoon chili crisp, and lime juice in a bowl.
Step 4
Loosen with 2 to 3 tablespoons hot noodle water until smooth and pourable.
Step 5
Toss noodles with the sauce and shredded cabbage until coated. Add more noodle water if the sauce tightens.
Step 6
Divide into bowls. Top with herbs, crushed peanuts, and extra chili crisp to taste.
Tips
Loosen the peanut sauce with hot noodle water, not cold water, so it turns glossy instead of seized.
Salt the noodle water well. The sauce is rich and needs a seasoned base.
Keep cabbage raw for crunch. If you wilt it, the bowl turns soft and heavy.
Swaps
Peanut butterAlmond butter
Same volume. Sauce will taste milder and slightly sweeter.
Rice noodlesSpaghetti
Cook to al dente. Not gluten-free.
Equipment
medium pot · mixing bowl · tongs
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