Homemade Chili Crisp with Shallots and Peanuts
Our Go To Lunch: Spicy Chili Peanut Noodles
Homemade Chili Crisp with Shallots and Peanuts
Get ready to elevate every dish! This Homemade Chili Crisp is a game changer. It's loaded with irresistible crunch from crispy shallots and peanuts and deeply infused with aromatic warming spices. It's surprisingly easy to make and infinitely better than store-bought, transforming everything it touches. My Mom was the first paid subcriber to my subtack and she REALLY wanted a chili crip recipe. This one is for you Mama! Thank you for always supporting me and my journey!
Makes Approximately 2 ½ cups
Ingredients:
2 cups organic sunflower oil
1 cup thinly sliced shallots, about 3-4 medium shallots
½ cup thinly sliced garlic, about 1 large head of garlic
½ cup dried red whole Arbol chilies, stems removed
¼ cup chili flakes
½ cup roasted salted peanuts, roughly chopped
1 teaspoon Sichuan peppercorns
1 star anise pod
½ teaspoon whole cinnamon stick
1 tablespoon white granulated sugar
1 ½ teaspoons kosher salt
Instructions:
Thinly slice shallots and garlic. Coarsely chop dried chilies. If using whole peanuts, ensure they are shelled, and roughly chopped, leaving some whole if deired.
In a heavy-bottomed saucepan, add the 2 cups of sunflower oil. Heat over low/medium-low heat. Add the thinly sliced shallots and cook, stirring occasionally, until they are golden brown and crispy. This can take 10-15 minutes, be patient, as slow cooking prevents burning. Using a slotted metal spoon, carefully remove the crispy shallots and transfer them to a paper towel-lined plate to drain. Immediately add the thinly sliced garlic to the hot oil and cook until golden brown and crispy, about 1-2 minutes. Remove the crispy garlic and place it on the same paper towel-lined plate.
Add the peanuts to the remaining hot oil. Fry until golden brown and aromatic, stirring occasionally for about 3-5 minutes. Remove with a slotted spoon and add crispy shallots and garlic to the plate.
Keep the oil in the saucepan over very low heat. Add the roughly chopped dried chilies, chili flakes, Sichuan peppercorns, star anise, and cinnamon stick. Gently simmer for 10-15 minutes, allowing the flavors to infuse into the oil. Be careful not to burn the chilies; they should darken slightly, not blacken. The oil will turn a beautiful reddish-orange color.
Using tongs, remove the star anise, cinnamon stick, and discard. In a heaatproof bowl add the oil, the crispy shallots, crispy garlic, crispy peanuts, white granulated sugar, and kosher salt. Stir everything together thoroughly.
Allow the chili crisp to cool completely to room temperature before transferring it to a clean, airtight jar. Store at room temperature in a cool, dark place for up to 2-3 weeks, or in the refrigerator for longer.
Spicy Chili Peanut Noodles
Get ready for an incredibly quick and crave-able meal that highlights the star power of your homemade Chili Crisp! These Chili Peanut Noodles are packed with savory, spicy, and tangy notes and come together in minutes for the ultimate weeknight comfort food. This is Dirk’s go-to lunch, although he often subs in zoodles instead of ramen. It is customizable to every pallet.
Makes 2 servings
Ingredients:
7 ounces dry ramen noodles
3 tablespoons tahini
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon maple syrup
1 large clove garlic, minced
½ teaspoon fresh ginger, grated on a zester
2 tablespoons Homemade Chili Crisp with Shallots and Peanuts
¼ cup hot water or reserved noodle cooking water (plus more as needed for consistency)
For Garnish:
Fresh cucumber, peeled and thinly sliced
Chopped green onions
Chopped fresh cilantro
Chopped roasted peanuts
Sesame seeds
Lime wedges
Instructions:
Bring a medium pot of water to a rolling boil. Add your chosen noodles and cook according to package directions until al dente. Before draining, reserve about ½ cup of the starchy noodle cooking water. Drain the noodles well and set aside.
While the noodles are cooking, in a large bowl, combine the tahini, soy sauce, rice vinegar, maple syrup, minced garlic, and zested ginger. Whisk vigorously until smooth.
Stir in 2 tablespoons of your Homemade Chili Crisp. Gradually add the ¼ cup of hot water or reserved noodle cooking water to the sauce, whisking continuously, until you reach a smooth, pourable consistency. If the sauce is too thick, add a little more water, one tablespoon at a time, until it's just right. Taste and add more chili crisp, soy sauce, or maple syrup if desired.
Add the drained noodles to the bowl with the sauce. Toss thoroughly until the noodles are evenly coated. Serve immediately, garnished with sliced cucumber, chopped green onions, cilantro, crushed peanuts, or sesame seeds as desired. A squeeze of lime juice can add a lovely bright finish.