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Chili crisp noodles
Recipe video. Ridiculously good and ridiculously fast, here by popular demand after a sneak peek on Instagram! Chili crisp oil is the star ingredient here, adds spiciness, awesome crunch, savouriness, and a touch of sweet. Widely available these days - see Note 6.Tastes like Spicy Sichuan Dan Dan Noodles - but much faster to make. LOTS OF SUB OPTIONS because chili crisp carries so much of the flavour weight here!
👥 2 Servings⏱️ Prep & Cook: 7 min⏳ Prep: 7 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●saucepan
📝 Preparation Steps
1
CHECK the spiciness of your chilli crisp - taste it!! Laoganma is not actually that spicy (most store bought brands I've used are similar) and the quantity used is based on that brand. If yours is very spicy, start with less and add more later.
2
Base sauce - Mix the sesame oil, vinegar, soy, sugar, salt and sesame paste in a bowl. Top with green onion (don’t mix in).
sesame oil (, toasted (Note 4))2 tsp
3
Sizzling chili crisp - Heat chilli crisp and oil in a small pan over medium heat. Add ginger and garlic, stir ⏱️ 30 seconds until golden and it smells amazing. Pour over green onion - enjoy the sizzle! Then mix.
ginger (, finely minced*)1 tbspgarlic (, finely minced*)1 tbsp
4
Toss - Cook noodles per packet directions. Drag the noodles straight from the saucepan into the bowl (extra water loosens the sauce). Toss. Use cooking water to loosen more if needed. Toss through coriander/cilantro.
5
Adjust & finish - Taste. Add more salt if needed and more chilli crisp if desired (not all chilli crisp is the same saltiness / spiciness). Eat!
Nutrition Facts
calories
503 kcal
fat Content
33 g
serving Size
1 serving
fiber Content
2 g
sugar Content
4 g
sodium Content
2556 mg
protein Content
11 g
carbohydrate Content
51 g
saturated Fat Content
8 g
unsaturated Fat Content
24 g
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