Chili Crisp Seafood Noodles
Crispy chili oil coats tender shrimp and squid tossed with chewy egg noodles in under 10 minutes. One pan, one bowl, pure umami.
- Total time
- 12 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
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Ingredients
- 8 oz fresh egg noodles or ramen
- 8 oz large shrimp, peeled and deveined
- 6 oz squid, cleaned and sliced into rings
- 3 tbsp chili crisp (Lao Gan Ma or similar)
- 2 tbsp soy sauce
- 2 whole scallions, sliced thin
Instructions
- 1
Boil salted water in a large skillet over high heat. Add noodles and cook until just al dente, ~4 minutes.
- 2
Push noodles to one side. Add shrimp and squid to the empty side; cook without stirring for 2 minutes until shrimp begins to curl.
- 3
Toss everything together. Stir in chili crisp and soy sauce until coated; cook 1 more minute until squid turns opaque.
- 4
Divide between bowls. Top with scallions and a drizzle of extra chili crisp oil. Serve hot.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon or tongs
- two bowls
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