Chili Crisp Tahini Noodles with Grilled Bok Choy
These Chili Crisp Tahini Noodles feature a chewy tangle of chilled noodles coated in a velvety tahini dressing and adorned with grilled bok choy and quick pickled cucumbers.
Equipment
- BBQ grill or cast-iron griddle
Ingredients
Quick Pickled Cucumbers
- ¼ cucumber sliced thin on a mandoline
- 2 shallots sliced thin
- 2 green finger peppers sliced
- 2 dried hot peppers
- 2 star anise pods
- ½ tsp kosher salt
- 1 tsp demerara sugar
- ½ cup rice wine vinegar
Chili Crisp Tahini Noodles
- 4 heads bok choy split in half
- 3 tbsp soy sauce divided
- 3 tbsp black vinegar divided
- 2 tbsp Lao Gan Ma's Spicy Chili Crisp (see note 1) divided
- 2 tbsp honey divided
- ½ cup tahini
- ¼ cup water
- 454g (1lb) fresh lo mein noodles
- ¼ cup sesame seeds
- whole salted peanuts for sprinkling, optional
Instructions
For the Pickles
- Place the cucumbers, shallots, and peppers in a bowl. Add the dried peppers, star anise, salt, and sugar. Pour the vinegar over top and stir to combine. Cover and let sit at room temperature to pickle for at least 3 hours. (see note 2)
For the Noodles
- In a large resealable container, whisk to combine 2 tablespoons of the soy sauce, 2 tablespoons of the black vinegar, 1 tablespoon of the chili crisp, and 1 tablespoon of the honey. Place the bok choy in the container and seal. Shake to thoroughly coat the bok choy in the marinade before transferring the fridge. Let marinade for at least 3 hours or for up to 24.
- When the bok choy is finished marinating, transfer it to a plate and set it aside. Pour the remaining marinade into a bowl and add the rest of the soy sauce, vinegar, honey, and chili crisp. Add the tahini and water and whisk to combine. Transfer the dressing to the fridge until you're ready to serve.
- When you're ready to serve, bring a large pot of water to a boil. Add the noodles and cook them according to the package's directions. Drain the noodles and rinse them under cold water.
- Place the noodles in a large bowl and pour the dressing over top. Add the sesame seeds and toss to coat. Chill the noodles while you prepare the bok choy.
- Heat a grill or a cast-iron griddle until smoking. Add the bok choy cut-side-down and grilled until charred. No need to flip. Transfer the the bok choy to a plate and set it aside.
- Divide the noodles across four bowls and top with two piece of bok choy each. Finish with the pickled cucumbers and peanuts, if desired. Serve immediately.
Notes
Note 1: Lao Gan Ma's Spicy Chili Crisp looks like this and can be found in most Asian grocery stores.
Note 2: If you're making the Pickled Cucumbers more than 12 hours in advance, transfer the pickles to the fridge and chill until ready to serve.