Umami-packed chili crisp noodles with garlic, scallions, and toasted sesame; spicy, crunchy, and ready in 20 minutes.
# Components:
→ Noodles
01 - 7 ounces wheat noodles (Chinese egg noodles, lo mein, or udon)
→ Sauce
02 - 2 tablespoons chili crisp (or chili oil with crispy bits)
03 - 1 tablespoon soy sauce
04 - 1 teaspoon rice vinegar
05 - 1/2 teaspoon granulated sugar
06 - 1 teaspoon toasted sesame oil
→ Aromatics & Vegetables
07 - 2 tablespoons neutral oil (canola or sunflower)
08 - 3 cloves garlic, thinly sliced
09 - 3 scallions, sliced and separated into white and green parts
10 - 1 small carrot, julienned (optional)
11 - 1/2 cup bean sprouts (optional)
→ Garnish
12 - 1 tablespoon roasted peanuts, chopped (optional)
13 - Additional chili crisp, to taste
# Directions:
01 - Bring a large pot of salted water to a boil, cook the noodles according to package directions until al dente, drain in a colander and set aside.
02 - Whisk together the chili crisp, soy sauce, rice vinegar, sugar and toasted sesame oil in a small bowl until evenly blended.
03 - Heat the neutral oil in a large skillet or wok over medium heat, add the sliced garlic and the white scallion pieces, and stir-fry 30–60 seconds until fragrant and not browned.
04 - If using, add the julienned carrot and bean sprouts and stir-fry 1–2 minutes until slightly tender but still crisp.
05 - Add the drained noodles to the pan and toss to combine with the garlic and scallion whites so the noodles pick up the aromatics.
06 - Pour the prepared sauce over the noodles and toss continuously for 1–2 minutes until the noodles are evenly coated and heated through.
07 - Remove from heat, scatter the scallion greens and chopped peanuts over the top, add extra chili crisp if desired, and serve immediately.
