15-Minute Chili Crisp Noodles

This sauce is so good, you’ll want to dip bread in it to soak up all the flavor. But first, noodles.

These chili crisp noodles come together with Chinese hand sliced noodles, Lao Gan Ma, scallions, rice vinegar, and soy sauce. Pour hot oil over the scallion whites, chili crisp, and sesame seeds, then toss everything with freshly cooked noodles. Add cucumber for freshness and crunch, and dinner is ready in about 15 minutes.

You can keep it simple or add a crispy fried egg, jammy eggs, or air fryer shrimp. That’s the nice thing about a bowl of noodles. You can make it work with whatever you have.

What you need

Noodles: I use Chinese hand sliced noodles, but you can substitute noodles of your choice, like wide cut sweet potato noodles or ramen noodles without the seasoning packet. Follow the package directions for your noodles, including any soaking instructions. Choose a variety that needs no soaking and cooks in about 10 minutes or less to keep this a 15-minute meal.

Lao Gan Ma Spicy Chili Crisp: Scoop up some of the crunchy bits and some of the oil. This recipe starts with 1 tablespoon, so you can add more at the table if you like extra heat.

Neutral oil: Canola or another neutral oil lets the scallions and chili crisp do the work. Heat it until shimmering, not smoking.

Scallions, cilantro, and sesame seeds: The scallion whites go under the hot oil. Save the greens and cilantro to toss in at the end.

Rice vinegar and soy sauce: Unseasoned rice vinegar adds tang, and soy sauce adds savory flavor. A little sugar is optional if you like a touch of sweetness.

Add something fresh

Thinly sliced or julienned cucumber is especially good here. The cool crunch breaks up the richness of the sauce. Shredded carrots, extra cilantro, and scallion greens also work well. For more crunch, finish with crushed roasted peanuts.

Make it a meal with protein

These amounts are for two servings. Prepare your protein while the noodle water heats and the noodles cook. Depending on your equipment and which topping you choose, allow a few extra minutes.

Crispy fried eggs

Heat a thin layer of oil in a skillet over medium high heat. Carefully crack in 2 eggs and cook until the whites are set and the edges are golden and crisp, about 2 to 4 minutes. Spoon a little of the hot oil over the whites if needed to help them set. Add one egg to each bowl.

Jammy eggs

Gently lower 2 large eggs straight from the refrigerator into boiling water. Adjust the heat to maintain a gentle boil and cook for 7 minutes, then transfer to ice water for about 3 minutes. Peel, halve, and place over the noodles. The yolks should be soft and jammy; timing can vary with egg size.

Air fryer shrimp

Pat dry 8 ounces of thawed, peeled, and deveined large shrimp. Toss with 1 teaspoon neutral oil, a little salt, and garlic powder if you like. Preheat the air fryer to 400°F if your model calls for it. Arrange the shrimp in a single layer and air fry for about 5 to 7 minutes, shaking or turning halfway through, until opaque throughout and cooked through. Timing depends on shrimp size and your air fryer. Add to the noodles just before serving.

Tips for the sauce

Use a large heatproof bowl suitable for hot oil, such as stainless steel. Let the sizzling settle before adding the vinegar and soy sauce.

Drain the noodles well so they don’t dilute the sauce. If they need loosening after tossing, add reserved noodle water a tablespoon at a time. You want the sauce to coat the noodles without turning soupy.

Taste before adding more soy sauce or chili crisp, since different noodles and brands can change how much seasoning you need.

Recipe Card

Print Recipe

15-Minute Chili Crisp Noodles

Author: phuongle19 Cooking Method: Stovetop Cuisine: Asian Courses: Main

Difficulty: Beginner Prep Time 5 mins Cook Time 10 mins Total Time 15 mins

Servings: 2

Noodles

Servings

• 7-8 oz dried Chinese hand sliced noodles (or wide cut sweet potato noodles or ramen)

Chili crisp sauce

• ¹⁄₄ cup neutral oil (such as canola)
• 1 tablespoon Lao Gan Ma Spicy Chili Crisp (including some of its oil)
• 2 scallions (thinly sliced, white and green parts separated)
• 1 tablespoon finely chopped cilantro
• 1 teaspoon toasted sesame seeds
• 1 tablespoon unseasoned rice vinegar
• 2 ¹⁄₂ teaspoons soy sauce
• ¹⁄₂ teaspoon sugar (optional)

Optional garnishes

• Thinly sliced or julienned cucumber
• Shredded carrots
• Extra cilantro or scallion greens
• Crushed roasted peanuts
• Extra chili crisp

• 2 crispy fried eggs (or 2 jammy eggs, halved)
• 8 ounces air fryer shrimp (instead of eggs, if desired)

Instructions

1. Bring a pot of water to a boil. While it heats, slice the scallions and prepare garnishes. Cook noodles according to package directions, reserving a little noodle water before draining.
2. Add scallion whites, chili crisp, and sesame seeds to a large heatproof bowl suitable for hot oil.
3. Heat the neutral oil in a small saucepan over medium heat until shimmering, not smoking. Carefully pour over the scallion mixture and stir.
4. Once the sizzling settles, stir in rice vinegar, soy sauce, and optional sugar.
5. Add drained noodles, scallion greens, and cilantro. Toss until coated, adding reserved noodle water a tablespoon at a time only if needed.
6. Divide between two bowls. Top with cucumber or other garnishes and optional eggs or shrimp. Serve immediately.

Note

Choose noodles that need no soaking and cook in about 10 minutes or less for the stated timing. Optional proteins may add time. Jammy eggs: gently boil refrigerated large eggs for 7 minutes with the heat on, then cool in ice water for about 3 minutes. Crispy eggs: fry in a thin layer of oil over medium high heat for 2 to 4 minutes, until whites are set and edges crisp. Shrimp: toss 8 ounces thawed, peeled large shrimp with 1 teaspoon oil, a little salt, and optional garlic powder; air fry at 400°F for about 5 to 7 minutes, turning halfway, until opaque and cooked through. Keep cucumber separate until serving. Add more chili crisp to taste.