Chewy noodles tossed in crunchy chili crisp, garlic, scallions and sesame for a spicy, umami-packed bowl.
# What You Need:
→ Noodles
01 - 7 oz wheat noodles (e.g., Chinese egg noodles, lo mein, or udon)
→ Sauce
02 - 2 tablespoons chili crisp (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, white and green parts separated, 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
# How to Cook:
01 - Bring a large pot of salted water to a boil and cook the noodles according to package instructions until al dente; drain thoroughly and set aside.
02 - Whisk together the chili crisp, soy sauce, rice vinegar, sugar, and toasted sesame oil in a small bowl until evenly combined.
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 30–60 seconds until fragrant but not browned.
04 - If using, add the julienned carrot and bean sprouts to the pan and stir-fry 1–2 minutes until slightly tender but still crisp.
05 - Add the cooked noodles to the skillet and toss to coat them evenly with the aromatics and oil in the pan.
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 green parts of the scallions and chopped peanuts over the noodles, add extra chili crisp if desired, and serve immediately.
