Chewy noodles coated in chili crisp, garlic, scallions, and toasted sesame for a quick spicy meal.
# Components:
→ Noodles
01 - 7 oz wheat noodles (uncooked; e.g., Chinese egg noodles, lo mein, or udon)
→ Sauce
02 - 2 tablespoons chili crisp (or chili oil with crunchy 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 garlic cloves, thinly sliced
09 - 3 scallions, white and green parts separated and thinly sliced
10 - 1 small carrot, julienned (optional)
11 - 1/2 cup bean sprouts (optional)
→ Garnish
12 - 1 tablespoon roasted peanuts, chopped (optional)
13 - Extra chili crisp, to taste
# Method:
01 - Bring a large pot of salted water to a boil, add the noodles and cook until al dente according to package directions. Drain thoroughly in a colander and set aside.
02 - Whisk the chili crisp, soy sauce, rice vinegar, sugar and toasted sesame oil in a small bowl until homogenous; set aside.
03 - Heat the neutral oil in a large skillet or wok over medium heat. Add the sliced garlic and the white parts of the scallions and stir-fry for 30–60 seconds until fragrant but not browned.
04 - If using, add the julienned carrot and bean sprouts to the pan and stir-fry for 1–2 minutes until just tender-crisp.
05 - Add the drained noodles to the skillet, tossing to combine with the aromatics and distribute heat evenly.
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, transfer to serving bowls, and top with the green parts of the scallions, chopped peanuts and additional chili crisp as desired. Serve immediately.
