Chili Crisp Noodles are a delightful blend of flavors and textures, perfect for any meal. This dish brings together the warmth of noodles with the excitement of chili crisp, creating a vibrant and satisfying experience. Whether you’re looking for a quick lunch or a cozy dinner, these noodles are sure to hit the spot.
Why Make This Recipe
Making Chili Crisp Noodles at home is a fantastic way to bring a bit of spicy Asian flair to your kitchen. It’s a simple recipe that uses easy-to-find ingredients, and the result is both tasty and satisfying. Not only is it quick to prepare, but it’s also customizable. You can adjust the spice level to suit your taste and include your favorite herbs and vegetables.
How to Make Chili Crisp Noodles
Follow these steps to create your own dish of Chili Crisp Noodles:
Ingredients:
- 2 tbsp Chinese sesame paste (Note 1 subs)
- 2 tbsp light soy sauce (Note 2)
- 1 tbsp rice vinegar (Note 3)
- 1 tsp white sugar (or other sugar, or honey, or maple)
- 2 tsp sesame oil, toasted (Note 4)
- 1/8 tsp+ cooking / kosher salt (Note 5)
- 2 heaped tbsp chili crisp (get oil + chili bits)
- 1 tbsp ginger, finely minced*
- 1 tbsp garlic, finely minced*
- 1 green onion stem, finely sliced (or 1/4 red onion finely sliced)
- 1/3 cup coriander/cilantro, roughly chopped*
- 140g/5oz (2 cakes) instant noodles / ramen noodles
- 250g/8oz fresh noodles (like hokkien, lo mein)
Directions:
- Check the spiciness of your chili crisp by tasting it. If it’s very spicy, start with a little less and add more later if needed.
- In a bowl, mix together sesame oil, vinegar, soy sauce, sugar, salt, and sesame paste. Top it with sliced green onion without mixing.
- Heat chili crisp and oil in a small pan over medium heat. Add minced ginger and garlic, stirring for about 30 seconds until golden and fragrant. Pour this hot mixture over the green onion for a sizzling effect.
- Cook the noodles according to the package directions. Drag the noodles directly from the saucepan into the bowl with the sauce (extra water will help loosen the sauce). Toss well. If needed, add some cooking water to loosen further. Mix in chopped coriander/cilantro.
- Taste your noodles. You can adjust the salt and add more chili crisp if you prefer. Enjoy right away!
How to Serve Chili Crisp Noodles
Serve your Chili Crisp Noodles warm, garnished with extra coriander or some sliced green onions if you like. It pairs well with a side of vegetables or some protein, such as grilled chicken or tofu.
How to Store Chili Crisp Noodles
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove, adding a splash of water if they seem dry.
Tips to Make Chili Crisp Noodles
- For a creamier texture, try adding a spoonful of peanut butter or cream to the sauce.
- Use any leftover vegetables you have to make the dish more filling.
- Experiment with different types of chili crisp for varying levels of heat and flavor.
Variation
You can make this dish vegetarian by omitting any meat or adding tofu instead. For a vegan version, ensure that all your ingredients are plant-based.
FAQs
1. Can I use other types of noodles?
Yes, you can use any noodles you like. Rice noodles, soba, or even whole wheat noodles can work well.
2. Where can I find chili crisp?
Chili crisp can usually be found in Asian grocery stores or online. It’s a popular condiment, so look for it in the international aisle of the supermarket.
3. How spicy will this dish be?
The spiciness depends on the chili crisp you use. Start with a small amount and add more according to your taste preference.
Chili Crisp Noodles
Ingredients
Sauce Ingredients
- 2 tbsp Chinese sesame paste substitutions possible
- 2 tbsp light soy sauce
- 1 tbsp rice vinegar
- 1 tsp white sugar or other sugar, or honey, or maple
- 2 tsp sesame oil, toasted
- ⅛ tsp cooking / kosher salt
- 2 heaped tbsp chili crisp get oil + chili bits
Fresh Ingredients
- 1 tbsp ginger, finely minced
- 1 tbsp garlic, finely minced
- 1 piece green onion stem, finely sliced or 1/4 red onion finely sliced
- ⅓ cup coriander/cilantro, roughly chopped
Noodles
- 140 g instant noodles / ramen noodles (2 cakes)
- 250 g fresh noodles (like hokkien, lo mein)
Instructions
Preparation
- Check the spiciness of your chili crisp by tasting it. If it’s very spicy, start with a little less and add more later if needed.
- In a bowl, mix together sesame oil, vinegar, soy sauce, sugar, salt, and sesame paste. Top it with sliced green onion without mixing.
- Heat chili crisp and oil in a small pan over medium heat. Add minced ginger and garlic, stirring for about 30 seconds until golden and fragrant. Pour this hot mixture over the green onion for a sizzling effect.
- Cook the noodles according to the package directions. Drag the noodles directly from the saucepan into the bowl with the sauce (extra water will help loosen the sauce). Toss well. If needed, add some cooking water to loosen further. Mix in chopped coriander/cilantro.
- Taste your noodles. You can adjust the salt and add more chili crisp if you prefer. Enjoy right away!
