Chili Crisp Noodles Recipe a Flavorful Easy Dish

Craving a flavor explosion in a bowl? These Chili Crisp Noodles are about to become your new obsession – a ridiculously easy dish packed with umami and a satisfying kick.

Get ready to ditch boring dinners and unlock a world of deliciousness with just a few simple ingredients!

Why This Recipe Works

This recipe works because chili crisp is the superstar—it brings the spice, crunch, savory vibes, and even a little sweetness! I'm telling ya, it's the MVP!

I love how quick it is to whip up—seriously, it's faster than ordering takeout. Plus, I've made it a million times, and it's ridiculously good every time!

Go test the chili crisp: Laoganma is mild, so you can add more; my chili crisp is medium, so I can experiment! It's forgiving, so you can totally make it your own! Baking a barramundi requires cooking until flaky, similar to how this recipe benefits from adjusting spices to preferred palate. We're laying the base of 2 tbsp sesame paste, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 2 tsp sesame oil, and 1/8 tsp salt.

Ingredient Spotlight

Diving into our ingredient lineup, I wanna highlight the stars of this show! Of course, chili crisp is center stage – get ready for a flavor explosion! It's the VIP, bringing spiciness, crunch, and a touch of sweetness.

Next, grab sesame paste – the Chinese kind. It's not sesame sauce, so pay attention! If you can't find it, tahini or peanut butter works but add extra sesame oil to replace the authentic flavor.

Soy sauce is a must. Light soy sauce, to be exact! Be sure to have light soy sauce on hand, as it is an essential ingredient in Asian cooking. Rice vinegar adds some zest – apple cider vinegar? Sure!

Don't skip the aromatics. Ginger and garlic – minced, please! They sizzle with the chili crisp, creating an irresistible smell, like magic.

Finally, sesame oil, toasted – find it – it's brown and flavorful.

Step-by-Step Guide

Let's get started with the step-by-step guide to making these incredible chili crisp noodles! First, check the spiciness of your chili crisp, you don't want to blow your head off!

Mix 2 tbsp of Chinese sesame paste, 2 tbsp light soy sauce,1 tbsp rice vinegar, 1 tsp sugar, 2 tsp sesame oil, and 1/8 tsp salt in a bowl. Top with green onion. Don't mix; we're building flavor layers here!

Heat 2 heaped tbsp of chili crisp in a small pan over medium heat. Add 1 tbsp minced ginger and 1 tbsp minced garlic, and stir for 30 seconds until golden. Pour over the green onion – sizzle time! Mix it all together.

Cook 140g of noodles per the package. Drag those noodles right into the sauce, add water to loosen! Toss, and then toss through 1/3 cup of coriander. Taste. Add more salt or chili crisp if you desire. Eat it!