Chili Crisp Noodles
When you need dinner in under 10 minutes and want it to taste like you tried, these chili crisp noodles are the answer. The sauce comes together in the serving bowl while the noodles boil — soy sauce, black vinegar, a touch of sugar, and a generous spoonful of chili crisp. Toss with hot noodles and a splash of the starchy pasta water, and you get a silky, spicy, savory bowl that rivals your favorite takeout. Top with a fried egg for extra credit, or keep it vegan with toasted sesame seeds and scallions.
Dinner · Quick, Vegan-option • 10 min
Servings:2 servings
Ingredients
- 8 ounces dried wheat noodles (lo mein, udon, or spaghetti in a pinch)
- 3 tablespoons chili crisp (oil and solids)
- 2 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon Chinese black vinegar (or rice vinegar)
- 1 teaspoon sugar or honey
- 2 scallions, thinly sliced
- 1 teaspoon toasted sesame seeds
- Kosher salt, for pasta water
- Optional toppings: fried egg, cucumber matchsticks, crushed peanuts, cilantro
Steps
- Bring a large pot of water to a boil. Salt it well — it should taste like the sea.
- While the water boils, combine chili crisp, soy sauce, black vinegar, and sugar in a large serving bowl. Stir until the sugar dissolves.
- Cook noodles according to package directions until just al dente. Before draining, scoop out about ¼ cup of the starchy pasta water.
- Drain noodles and immediately add to the bowl with the sauce. Toss vigorously with tongs or chopsticks, adding splashes of the reserved pasta water until the sauce clings to every noodle in a glossy coat.
- Divide between bowls. Top with scallions and sesame seeds. Add a fried egg, cucumber matchsticks, crushed peanuts, or cilantro if using. Eat immediately.