Cold Sesame-Peanut Noodles with Snap Peas & Chili Crisp Cashews

Cold Sesame-Peanut Noodles

with Snap Peas & Chili Crisp Cashews

25 MIN
$18.99 2-4 Servings
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From the Test Kitchen

Here, you'll toss chilled, springy lo mein noodles and snap peas in an umami rich sauce of peanut butter, soy sauce, sesame oil, spicy sambal oelek, and more. For delicious crunch and a spicy kick, you'll top it off with crispy garlic and cashews toasted with chili crisp.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    820 Cals (est.)
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Nutrition Label
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fresh
ingredients
Cold Sesame-Peanut Noodles with Snap Peas & Chili Crisp Cashews
Title
  • ½ lb Lo Mein Noodles
  • 4 oz Sugar Snap Peas
  • 2 Scallions
  • 3 Tbsps Roasted Cashews
  • 4 tsps Chili Crisp Seasoning
  • 2 cloves Garlic
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Sesame Oil
  • 2 Tbsps Tahini
  • 1 Tbsp Smooth Peanut Butter Spread
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Sugar
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and thinly slice 2 cloves of garlic. Roughly chop the cashews. Pull off and discard the tough string that runs the length of each snap pea pod, then halve crosswise. In a large bowl, whisk together the peanut butter spread, tahini, sesame oil, vinegar, soy sauce, sugar, sliced white bottoms of the scallions, 1 tablespoon of warm water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Make the chili crisp cashews
2 Make the chili crisp cashews

In a medium pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the sliced garlic, chopped cashews, and as much of the chili crisp as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and the garlic is crispy. Transfer to a bowl and set aside to cool slightly.

Cook the noodles & serve your dish
3 Cook the noodles & serve your dish

Meanwhile, add the noodles and halved peas to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to cool and prevent sticking. Transfer to the bowl of sauce; stir to coat. Serve the dressed noodles and peas garnished with the chili crisp cashews and sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and thinly slice 2 cloves of garlic. Roughly chop the cashews. Pull off and discard the tough string that runs the length of each snap pea pod, then halve crosswise. In a large bowl, whisk together the peanut butter spread, tahini, sesame oil, vinegar, soy sauce, sugar, sliced white bottoms of the scallions, 1 tablespoon of warm water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

2 Make the chili crisp cashews

In a medium pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the sliced garlic, chopped cashews, and as much of the chili crisp as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and the garlic is crispy. Transfer to a bowl and set aside to cool slightly.

Make the chili crisp cashews
Cook the noodles & serve your dish
3 Cook the noodles & serve your dish

Meanwhile, add the noodles and halved peas to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to cool and prevent sticking. Transfer to the bowl of sauce; stir to coat. Serve the dressed noodles and peas garnished with the chili crisp cashews and sliced green tops of the scallions. Enjoy!

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