Chili Crisp Noodles

These chili crisp noodles are saucy, spicy, and ready in under 15 minutes. ♡

The magic here is the chili crisp itself. It brings heat, crunch, and a deep savory flavor that coats every strand of noodle. A splash of soy sauce and sesame oil ties it all together into something way more satisfying than the effort involved.

Boil some noodles, toss them in the sauce, and pile on the toppings. This is the kind of lunch you can make on autopilot and still feel excited about. Let’s make it together.

Ingredients

Chili Crisp Noodles

• 8 oz (225g) long noodles (lo mein, ramen, or udon)
• 3 tablespoons chili crisp (with the crunchy bits)
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 2 cloves garlic, minced
• 2 scallions, sliced
• 1 tablespoon sesame seeds

Optional add-ins:

• Soft boiled egg
• Cucumber ribbons
• Crispy shallots
• Shredded chicken

How to Make Chili Crisp Noodles

1. Boil. Cook the noodles according to package directions until just al dente. Drain and rinse briefly under cold water to stop the cooking.
2. Mix. While the noodles cook, whisk together the chili crisp, soy sauce, rice vinegar, sesame oil, sugar, and minced garlic in a large bowl.
3. Toss. Add the drained noodles to the sauce and toss everything together until every strand is coated. Use tongs or chopsticks to really work the sauce in.
4. Top. Divide into bowls and scatter scallions and sesame seeds over the top. Add a soft boiled egg or cucumber ribbons if you want to go all out.

Tips

• Use a chili crisp that has plenty of crunchy sediment at the bottom of the jar. Scoop from the bottom for the best texture.
• Rinse the noodles after boiling so they don’t stick together and absorb the sauce more evenly.
• This tastes great cold too. Make it ahead and eat it straight from the fridge for a quick lunch.
• If you like it extra spicy, add a drizzle of chili oil on top right before serving.
• Lo mein noodles work best here, but ramen or even spaghetti will do in a pinch.

Variations

• Peanut chili crisp noodles: Add 1 tablespoon peanut butter to the sauce for a creamy, nutty version.
• Cold sesame noodles: Double the sesame oil, skip the chili crisp, and add tahini for a milder take.
• Crispy tofu version: Top with pan-fried cubed tofu for extra protein and crunch.
• Spicy shrimp noodles: Sear some shrimp in butter and pile them on top before serving.
• Dan dan style: Stir in a tablespoon of tahini and top with ground pork cooked with Sichuan peppercorns.

FAQ

Chili Crisp Noodles

Saucy, spicy chili crisp noodles ready in under 15 minutes with a handful of pantry ingredients.

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Ingredients Method Notes

Ingredients

  

• 8 oz 225g long noodles
• 3 tablespoons chili crisp
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 2 cloves garlic minced
• 2 scallions sliced
• 1 tablespoon sesame seeds

Method

 

1. Boil. Cook noodles according to package directions. Drain and rinse under cold water.
2. Mix. Whisk chili crisp, soy sauce, rice vinegar, sesame oil, sugar, and garlic in a large bowl.
3. Toss. Add noodles to the sauce and toss until fully coated.
4. Top. Divide into bowls and top with scallions and sesame seeds.

Notes

Scoop chili crisp from the bottom of the jar for maximum crunch.
Tastes great cold, so it works well as meal prep.

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Crispy Rice with Spicy Tuna Stuffed Mushrooms