Chewy noodles coated in crunchy chili crisp, garlic, soy, and scallions—quick, vibrant, and customizable.
# What You Need:
→ Noodles
01 - 7 oz wheat noodles (Chinese egg noodles, lo mein, or udon)
→ Sauce
02 - 2 tbsp chili crisp (or chili oil with crispy bits)
03 - 1 tbsp soy sauce
04 - 1 tsp rice vinegar
05 - 1/2 tsp granulated sugar
06 - 1 tsp toasted sesame oil
→ Aromatics & Vegetables
07 - 2 tbsp neutral oil (canola or sunflower)
08 - 3 garlic cloves, thinly sliced
09 - 3 scallions, sliced and separated into white and green parts
10 - 1 small carrot, julienned (optional)
11 - 1/2 cup bean sprouts (optional)
→ Garnish
12 - 1 tbsp roasted peanuts, chopped (optional)
13 - Extra chili crisp, to taste
# How To Make It:
01 - Bring a large pot of salted water to a boil and cook the noodles according to package instructions until al dente. Drain in a colander and set aside, tossing briefly with a teaspoon of neutral oil to prevent sticking.
02 - Whisk together the chili crisp, soy sauce, rice vinegar, sugar and toasted sesame oil in a small bowl until uniform; adjust chili crisp to desired heat.
03 - Heat 2 tablespoons neutral oil in a large skillet or wok over medium heat. Add the sliced garlic and the white parts of the scallions and sauté, stirring continuously, for 30–60 seconds until fragrant but not browned.
04 - If using, add julienned carrot and bean sprouts to the pan and stir-fry for 1–2 minutes until slightly tender but retaining some crispness.
05 - Add the cooked noodles to the skillet, using tongs to toss and coat them evenly with the aromatic oil and vegetables.
06 - Pour the prepared sauce over the noodles and continue to toss or stir-fry 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 top, add extra chili crisp if desired, and serve immediately.
