Chilli Crisp Noodles

15 mins Cook
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Copy of NomNom Recipes 1 35

An excellent dose of chili crisp, the popular Chinese language condiment discovered “everywhere” in recent times, provides a firecracker crunch into these Chili Crisp Noodles that’s astoundingly quick to make. Tastes like highly spiced Sichuan Dan Dan Noodles – however an awful lot faster to make!

Crisp Noodles

Chilli crisp, how I love thee!

Chilli crisp. That notably addictive Chinese condiment that’s a suitable blend of crunchy, highly spiced, and savory. adds a stack of flavor to anything with out overpowering heat.

Are you already familiar with it? If no longer, meet your new first-rate buddy!
however the pleasant element approximately chili crisp isn’t even the spice kick. It’s the crispy bits. the ones excellent crunchy bits of chili and garlic upload a splendid texture to anything lucky sufficient to be graced with a dollop of this wondrous Chinese language sauce that has taken the Western international via hurricane!

  • What it’s far – Jars of red chili oil packed with chopped chili and bits of garlic, a pro with salt and sugar. sometimes with peanuts or crispy soybeans, for added flavor and crunch!
  • What it’s called – bought underneath various names but all similar to comparable meaning – crispy chili oil, chili crunch, crunchy chili oil, and simply it appears that evidently “chili crisp”. additionally recall within the States, chili is spelled with one “l” – chili.
  • in which to get it – some large grocery shops in Australia (Coles, Woolies) and Asian shops. A$4 for 200g/7oz jar, I exploit round 1/four of the jar for these noodles (serves 2).
  • Which one do i use – My go-to is Laoganma’s spicy Chilli Oil (above) that’s a global favorite. however, I’m currently passionate about Mrs. C’s Chilli Crisp which I found on the Melbourne suitable meals & Wine display final month. A mystery recipe passed down through generations, this chili crisp made through a small family-run Australian commercial enterprise is great in flavor and crunch. treat yourself whilst you’ve been properly, assist a small Aussie business, or present it to chilli-loving pals! this stuff is special. Get the APPRENTICE if you may cope with the warmth, or the OG (classic) if you can! The OG is spicier than Laoganma.
    home made – try the serious Eats or Chili Pepper Madness recipes for “actual” ones, or Marion’s Kitchen for a quick one (haven’t attempted but is rated well).
  • the way to use chili crisp – upload into stir fries, noodles, soups, dipping sauces, dressings, and fried rice for an instant flavor hit. See the particular listing above the recipe video.

these days, we’re the usage of this flavor bomb to make Chilli Crisp Noodles. brief. easy. Outrageously excellent!

Ingredients in Chili Crisp Noodles

Other than chili crisp, the elements in those noodles are flexible due to the fact the chili crisp does a lot of the heavy lifting right here. So there’s no want to sprint out to the shop in case you don’t have precisely the whole thing listed, I’ve delivered substitution notes.

  • Chinese language sesame paste (masses of sub alternatives!) – Tahini in steroids. stronger sesame flavor! discover it in Asian stores and the Asian aisle of some large grocery shops.
  • blend well – Sesame paste has a bent to split, like tahini, pure peanut butter, and other herbal products. blend to mix right into a clean paste. If yours has been sitting around for some time and proving impossible to combine, microwave to warm then mix. final hotel – stick blender. three seconds and also you’re completed! (ensure the head is submerged)
  • Subs – Don’t be troubled if you can’t discover sesame paste, and don’t make a special ride out just for this paste. the main purpose is for growing a creamy sauce base for the noodles so you can substitute them with comparable substances. so as of choice (beginning with great): Chinese sesame sauce (sesame flavor now not as severe), tahini, pure peanut butter, business peanut butter unfold (Bega, Jiff, and so forth). add a dash of greater sesame oil.
    light soy sauce – Or all-reason soy or 1/2 the amount of darkish soy sauce (sauce shade could be darker)
  • Rice vinegar – replacement with apple cider vinegar or different clear vinegar.
  • White sugar – or some other form of sugar, honey, maple syrup, etc. only a contact, to balance the alternative flavors.
  • Toasted sesame oil – For tasty sesame flavor! I usually use toasted sesame oil that is brown and has greater flavor than un-toasted (that’s yellow). The default sesame oil offered in Australia is toasted, un-toasted is more difficult to discover.
  • Salt – start with the conservative 1/eight teaspoon as in keeping with the recipe then add greater on the cease if wished. now not all chili crisp brands have the same stage of saltiness. specifically with homemade chili crisp, I usually want to add greater.
    Noodles – This recipe will work for dried or clean (fridge) noodles, with quantities protected within the recipe for both. I love to apply ramen/immediate noodle desserts due to the fact the crispy chili bits get caught up in the tangle of noodles.
  • Garlic and ginger, fresh – still worth making even if you don’t have fresh ginger and garlic. but it’s even better WITH!
  • green onion – For the success of freshness. Sub with 1/4 red onion or 1 small shallot, finely sliced.
  • Coriander/cilantro (elective) – fresh herby flavor. truly, I’ve likely made these noodles without more than with!

How to make Chili Crisp Noodles

You’ll love how the sauce is honestly not cooked!

  • Sauce base – mix the sesame paste, soy, vinegar, sugar, salt, and sesame oil till smooth. Use a bowl massive sufficient to toss the noodles because we can be including the noodles in the sauce. Sprinkle the inexperienced onion on top – don’t blend it in. We can be pouring warm oil on it so it in part cooks it.
  • Chilli crisp fry-up – warmth the chili crisp and oil in a small saucepan over medium-high warmness. Then upload the garlic and ginger and sauté for 30 seconds till golden. Be organized for terrific smells!
    Sizzle! Pour the recent chili crisp over the green onion and enjoy the sizzle! mix to typically combine.
  • prepare dinner noodles in steps with packet directions. The ramen desserts I exploit are boiled for 2 minutes.
    Drag the noodles straight out of the hot water into the bowl. The excess water helps thin the sauce to offer the finished dish the right consistency. Toss noodles within the sauce until dispersed, including greater water from the saucepan if needed to loosen the noodles.

taste and serve! Toss thru coriander/cilantro. upload more salt if required – distinct chili crisp brands vary in saltiness (maximum self-made chili crisp recipes are some distance less salty). Then consume!
if you’re a chili crisp first-timer, welcome to the first day of your new, tastier international with this magical component now a staple to your refrigerator. A dollop of chili crisp will save you all those instances you make something (Asian or no longer!) and also you simply feel like the dish is lacking “something”, and elevate anything you upload it to.
And in case you’re already firmly on the chili crisp train, I hope you enjoy this new addition to your speedy-meals repertoire thanks to our trusty buddy.


Chilli Crisp Noodles

Chilli Crisp Noodles

An excellent dose of chili crisp, the popular Chinese language condiment discovered “everywhere” in recent times, provides a firecracker crunch into these Chili Crisp Noodles that’s astoundingly quick to make. Tastes like highly spiced Sichuan Dan Dan Noodles – however an awful lot faster to make!
prep time
10 mins
cooking time
15 mins
total time
25 mins



  • 2 tbsp Chinese sesame paste (Note 1 subs)

  • 2 tbsp light soy sauce (Note 2)

  • 1 tbsp rice vinegar (Note 3)

  • 1 tsp white sugar (or other sugar, or honey, maple)

  • 2 tsp sesame oil , toasted (Note 4)

  • 1/8 tsp+ cooking / kosher salt (Note 5)

  • 2 heaped tbsp chilli crisp (get oil + chili bits) ,

  • Laoganma’s Spicy Chili Oil is my go-to (Note 6)

  • 1 tbsp ginger , finely minced*

  • 1 tbsp garlic , finely minced*

  • 1 green onion stem , finely sliced (or 1/4 red onion finely sliced)

  • 1/3 cup coriander/cilantro , roughly chopped*


  • 140g/ 5oz (2 cakes) instant noodles / ramen noodles

  • 250g/8oz fresh noodles (like hokkien, lo mein)


check the spiciness of your chili crisp – flavor it!! Laoganma isn't sure that highly spiced (most keep-sold manufacturers I have used are similar) and the quantity used is primarily based on that brand. If yours could be very spicy, begin with less and add more later.
Base sauce – mix the sesame oil, vinegar, soy, sugar, salt, and sesame paste in a bowl. top with inexperienced onion (don’t mix in).
scorching chili crisp – heat chili crisp and oil in a small pan over medium warmness. add ginger and garlic, and stir for 30 seconds until golden and it smells top-notch. Pour over inexperienced onion – revel in the sizzle! Then blend.
Toss – cook noodles according to packet directions. Drag the noodles immediately from the saucepan into the bowl (greater water loosens the sauce). Toss. Use cooking water to loosen greater if wanted. Toss via coriander/cilantro.
modify & end – taste. upload more salt if wished and more chili crisp if preferred (not all chili crisp is the same saltiness/spiciness). eat!


optionally available. Makes it higher, but worth making without! Chinese language sesame paste (now not to be pressured with Chinese language sesame sauce which is not as excessive) has a more extreme sesame flavor than tahini. available at Asian shops and a few big grocery stores. Sub with tahini or pure unsalted peanut butter with a further sprint of sesame oil on the quit. commercial peanut butter unfolds (eg Bega, Jif (US)) can even be paintings but has the least flavor. Soy – Or all-purpose soy or 1/2 the quantity of darkish soy sauce (sauce color might be darker) three. Vinegar subs – or apple cider vinegar or different clean vinegar) four. Toasted sesame oil is brown and has a greater flavor than untoasted (that is yellow). The default sesame oil sold in Australia is toasted, un-toasted is more difficult to locate. five. Salt – not all chili crisp has an equal degree of saltiness. Laoganma’s highly spiced Chili Crisp (which I take advantage of) is pretty salty. in case you use homemade, you’ll likely want more salt. Chili crisp – Chili oil with crispy bits of chili of various stages of spiciness. My move-to: Laoganma’s spicy Chili Oil, an internationally favored, not that highly spiced. candy, salty stability, and tremendous crunch element with extra from soybeans. bought at larger grocery shops in Australia + Asian stores. superb flavour, A$4 for 200g/7oz jar. A special one I love – Mrs. C’s (OG classic) – made through an Aussie small business using a recipe handed down via generations, incredible crunch, and flavor! Get the APPRENTICE if you can’t deal with the heat, or the OG (traditional) if you may! (OG is spicier than Laoganma). Use the crispy chili bits plus some oil for frying up the chili, ginger, and garlic. if you’re brief on oil from the jar, add a drizzle of oil. Make your personal – strive the severe Eats or Chili Pepper madness recipes for “real” ones, or Marion’s Kitchen for a quick one (haven’t attempted however is rated nicely). Noodles – I like the use of ramen / instantaneous noodles due to the fact the crispy chili bits get tangled up within the curls. however, any noodles will paintings here – the same weight in line with ingredients listed for other types of dried (like rice or egg noodles) or sparkling noodles (ie from the fridge).
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