Chili Crisp Noodles
Silky egg noodles tossed with aromatic garlic oil and fiery chili crisp, topped with scallions and sesame. Ready in 15 minutes with bold, numbing heat.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 9g
Ingredients
- 8 oz egg noodles
- ¼ cup neutral oil
- 4 cloves garlic, minced
- 3 tablespoons chili crisp
- 2 tablespoons soy sauce
- 3 whole scallions, sliced
- 1 tablespoon sesame seeds
Instructions
- 1
Boil salted water in a large pot. Add noodles and cook until al dente, 6–8 minutes.
- 2
While noodles cook, heat oil in a small skillet over medium. Add garlic and cook 1 minute until fragrant.
- 3
Remove from heat. Stir in chili crisp and soy sauce until combined.
- 4
Drain noodles, reserving 1/4 cup pasta water. Return noodles to pot.
- 5
Pour chili oil over noodles. Toss, adding pasta water 1 tablespoon at a time until silky.
- 6
Divide between bowls. Top with scallions and sesame seeds. Serve immediately.
Tools you’ll need
- large pot
- small skillet
- colander
- spoon
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