This 1-Serving Chili Crisp Noodles recipe comes together in less than 15 minutes and can easily be made gluten-free and vegan.
In a medium sized pot, bring salted water to a boil. When it reaches a boil, add your noodle of choice. Cook according to package directions.
While the noodle cook, prepare the sauce. In the bowl you plan to eat your noodles from, combine the peanut-butter, chilli crisp, tamari, rice vinegar, sugar, and sesame oil.
Taste the sauce and adjust if needed. Depending on what chili crisp you use, you may want more spice, sweet, salt, or tang!
Drain the noodles and add them to the bowl with the sauce. Mix well so all the noodles are covered. Garnish with toasted sesame seeds and green onion.