15-Minute Chili Crisp Noodles

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Cooking Method: Stovetop

Cuisine: Asian

Courses: Main

Difficulty: Beginner

Servings: 2

Noodles

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.