15-Minute Chili Crisp Noodles
Noodles
Chili crisp sauce
Optional garnishes
Instructions
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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.
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Add scallion whites, chili crisp, and sesame seeds to a large heatproof bowl suitable for hot oil.
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Heat the neutral oil in a small saucepan over medium heat until shimmering, not smoking. Carefully pour over the scallion mixture and stir.
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Once the sizzling settles, stir in rice vinegar, soy sauce, and optional sugar.
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Add drained noodles, scallion greens, and cilantro. Toss until coated, adding reserved noodle water a tablespoon at a time only if needed.
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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.
