Chili Crisp Noodles
Chili Crisp Noodles are a delightful blend of flavors and textures, perfect for any meal, bringing together noodles and chili crisp for a vibrant and satisfying experience.
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!
Notes
Serve warm, garnished with extra coriander or sliced green onions. Pairs well with side vegetables or protein, such as grilled chicken or tofu. Refrigerate leftovers for up to 3 days and reheat with a splash of water.