Crispy Chili Oil Noodle Stir-Fry
Tender egg noodles tossed with crispy vegetables and a savory-spicy chili oil glaze. Ready in 20 minutes with zero fuss—the kind of weeknight dinner that actually looks impressive.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 11g
Ingredients
- 8 oz egg noodles
- 3 tbsp chili crisp (or chili oil)
- 2 tbsp soy sauce
- 2 medium bell peppers (red or yellow), sliced into strips
- 2 cups snap peas
- 4 stalks scallions, cut into 1-inch pieces
- 3 cloves garlic, minced
- 1 tbsp sesame oil
Instructions
- 1
Boil egg noodles in salted water until al dente, about 5–6 minutes. Drain and set aside.
- 2
Heat 1 tbsp oil in a large skillet over medium-high until shimmering, about 60 seconds.
- 3
Add bell peppers and snap peas. Cook, stirring, until edges char and peas are bright, ~4 minutes.
- 4
Stir in garlic and cook for 30 seconds until fragrant.
- 5
Add cooked noodles, chili crisp, soy sauce, and sesame oil. Toss until coated and heated through, ~2 minutes.
- 6
Divide between bowls, top with scallions, and serve immediately.
Tools you’ll need
- large pot
- 12-inch skillet
- wooden spoon or spatula
- tongs
- bowls
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