Quick, spicy noodles tossed in chili crisp, garlic, scallions and toasted sesame oil for an umami-rich main.
# What you'll need:
→ Noodles
01 - 7 oz wheat noodles (e.g., 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, whites and greens separated, thinly sliced
10 - 1 small carrot, julienned (optional)
11 - 1/2 cup bean sprouts (optional)
→ Garnish
12 - 1 tbsp roasted peanuts, chopped (optional)
13 - Additional chili crisp, to taste
# How to make it:
01 - Bring a large pot of salted water to a boil, cook noodles according to package directions until al dente, drain in a colander and set aside.
02 - Whisk chili crisp, soy sauce, rice vinegar, sugar and toasted sesame oil in a small bowl until uniform; adjust chili crisp to taste.
03 - Warm neutral oil in a large skillet or wok over medium heat, add sliced garlic and the white parts of the scallions and stir-fry 30–60 seconds until fragrant without browning.
04 - If using, add julienned carrot and bean sprouts to the pan and stir-fry 1–2 minutes until slightly tender but still crisp.
05 - Add the drained noodles to the skillet, toss thoroughly to combine with the aromatics and heat through for about 30 seconds.
06 - Pour the prepared sauce over the noodles and toss continuously for 1–2 minutes until the noodles are evenly coated and warmed through.
07 - Remove from heat, scatter the scallion greens and chopped peanuts over the top, add extra chili crisp if desired, and serve immediately.
