Chewy wheat noodles tossed with chili crisp, garlic, scallions and toasted sesame; quick, spicy.
# What You’ll Need:
→ Noodles
01 - 200 g (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 sugar
06 - 1 tsp toasted sesame oil
→ Aromatics & Vegetables
07 - 2 tbsp neutral oil (e.g., canola, sunflower)
08 - 3 cloves garlic, thinly sliced
09 - 3 scallions, sliced (separate 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 - Cook the noodles according to package instructions. Drain and set aside.
02 - In a small bowl, mix together the chili crisp, soy sauce, rice vinegar, sugar, and sesame oil.
03 - Heat the neutral oil in a large skillet or wok over medium heat. Add the sliced garlic and the white parts of the scallions. Stir-fry for 30–60 seconds until fragrant but not browned.
04 - (Optional) Add the carrots and bean sprouts, stir-frying for 1–2 minutes until slightly tender but still crisp.
05 - Add the cooked noodles to the pan, tossing to coat with the aromatics.
06 - Pour the prepared sauce over the noodles. Toss everything together for 1–2 minutes until the noodles are evenly coated and heated through.
07 - Remove from heat. Top with the green parts of the scallions, chopped peanuts, and extra chili crisp if desired. Serve immediately.
