Chili Crisp Noodles

Name: Chili Crisp Noodles
Total time: 20 min
Yield: 2
Ingredients: 7 oz wheat noodles (dried, medium thickness); 3 l water (for boiling); 1 tbsp salt; 3 tbsp chili crisp (stirred from the bottom of the jar); 2 clove garlic (minced); 3 unit scallion (whites minced, greens sliced thin); 1 tbsp vegetable oil; 2 tbsp soy sauce; 1 tbsp black vinegar; 1 ½ tsp sugar; 1 tsp sesame oil; 4 tbsp noodle cooking water (reserved)

Noodles & Rice · East Asian

12 ingredients · 20 minutes · 2 servings

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554kcal14.3g protein20.6g fat78.1g carbs~$1.29/ serving*

Contains gluten, sesame, soy · only in an optional ingredient: egg, peanut

Restrictions

Containsgluten · sesame · soyIt is in an ingredient you cannot leave out.

Only if you add itegg (eggs) · peanut (peanuts)Leave that ingredient out and the dish does not have it.

Diets

VegetarianVegan · without onePescatarianNo porkNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

7 oz	wheat noodles (dried, medium thickness)
3 l	water (for boiling)
1 tbsp	salt
3 tbsp	chili crisp (stirred from the bottom of the jar)
2 clove	garlic (minced)
3 unit	scallion (whites minced, greens sliced thin)
1 tbsp	vegetable oil
2 tbsp	soy sauce
1 tbsp	black vinegar
1 ½ tsp	sugar
1 tsp	sesame oil
4 tbsp	noodle cooking water (reserved)

Optional

Not counted above. The dish works without them.

1 tsp	sesame seeds (toasted)
2 tbsp	peanuts (roasted, crushed)
1 unit	cucumber (julienned)
2 unit	egg (fried, runny yolk)
¼ tsp	black pepper (ground)

Steps

Boil6 min
hard rolling boil, salted
water + salt in the largest pot you have — the noodles go in later, but the water must already be at a full boil, because noodles dropped into slack water sit and swell in their own starch instead of setting
Mince3 min
- garlic
- scallion
garlic + scallion whites into the bottom of a wide serving bowl, and slice the greens into a separate pile for the top; mince fine, since the only heat they get is the oil poured over them
Fry2 min
oil shimmering, just short of smoking
vegetable oil heated alone, then poured over the garlic and scallion whites so it sizzles in the bowl — this cooks off the raw sulfur bite in seconds without the risk of a pan, where garlic goes from golden to bitter in about ten more
Whisk1 min
off heat
+ chili crisp + soy sauce + black vinegar + sugar + sesame oil, into the still-warm oil = sauce. The sugar is not for sweetness; it rounds off the vinegar's edge so the chili's heat lands last instead of first
Boil4 min
per package timing, minus 30 seconds
- wheat noodles
wheat noodles, stirred for the first thirty seconds so they don't fuse. Scoop out 4 tbsp of the cloudy water before draining, and do not rinse — that surface starch is the only emulsifier in the dish
Mix2 min
noodles still steaming
drained noodles + sauce + reserved noodle water, tossed hard for a full minute until the oil stops sliding and turns glossy and clinging. Let the noodles cool first and the chili fat sets into separate slick pools that no amount of tossing will bring back together
Top1 min
- peanuts
- cucumber
+ scallion greens + optionals — the crunch of peanuts and the cold cucumber exist to contrast the coated noodles, so they go on at the last second rather than into the toss