These chili crisp noodles are a fast, saucy bowl of springy noodles coated in a nutty, spicy, savory sauce that you mix right in the bowl.
A creamy sesame paste sauce, rice vinegar, and soy sauce form the base, then sizzling oil with chili crisp, ginger, and garlic gets poured over green onion to wake everything up. The noodles go straight from the pot into the sauce, so there is almost nothing to wash up.
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Why This Chili Crisp Noodles Recipe Works
The sauce is made right in the serving bowl, so there is no extra pan or blender. Sesame paste gives it a creamy, nutty body that clings to every strand.
Pouring hot chili crisp oil over raw green onion makes it sizzle and releases a rush of aroma. It is a small step that adds bold flavor with almost no work.
A splash of starchy noodle cooking water loosens the sauce into a silky coating. Rice vinegar and a little sugar balance the heat and richness.
Ingredients for Chili Crisp Noodles
- 2 tbsp Chinese sesame paste, or see the substitutions
- 2 tbsp low sodium soy sauce, light soy sauce
- 1 tbsp rice vinegar
- 1 tsp white sugar, or honey or maple syrup
- 2 tsp toasted sesame oil
- 1/8 tsp kosher salt
- 2 tbsp chili crisp, heaped, with the oil and chili bits
- 1 tbsp fresh ginger, finely minced
- 1 tbsp garlic, finely minced
- 1 green onion stem, finely sliced, or 1/4 red onion
- 1/3 cup fresh cilantro, roughly chopped
- 5 oz instant ramen noodles, about 2 cakes, or use 8 oz fresh noodles such as hokkien or lo mein
Sesame paste. Chinese sesame paste is thicker and toastier than tahini. Tahini or smooth peanut butter can stand in if needed.
Chili crisp. Scoop up both the oil and the crunchy bits. Taste a little first, since brands range from mild to very hot.
Soy sauce and rice vinegar. Low sodium soy sauce adds savory depth without making the sauce too salty, and the vinegar keeps it bright.
Ginger and garlic. Mince both finely so they cook in seconds in the hot oil and turn golden rather than burn.
Noodles. Instant ramen noodles cook fastest, but fresh hokkien or lo mein noodles are equally good. Skip the flavor packet and cook the noodles according to the package directions.
How to Make Chili Crisp Noodles
1. Taste the chili crisp Try a little first to judge the heat. If it is very hot, start with less and add more at the end.
2. Build the sauce In a large bowl, stir together the sesame paste, soy sauce, rice vinegar, sugar, sesame oil, and salt. Pile the green onion on top without stirring.
3. Sizzle the aromatics Warm the chili crisp in a small pan over medium heat. Add the ginger and garlic and stir for about 30 seconds, until golden and fragrant, then pour it right over the green onion.
4. Cook the noodles Boil the noodles according to the package directions and drain, saving a little of the cooking water.
5. Toss Add the hot noodles to the bowl and toss until coated, loosening the sauce with a splash of cooking water if needed. Stir in the cilantro.
6. Taste and serve Adjust the salt and add more chili crisp if you like, then serve right away.
How to Serve Chili Crisp Noodles
Serve the noodles right away while they are hot and glossy. A cold side like creamy Asian cucumber salad cools the heat, and vegetable potstickers or satay chicken skewers turn it into a full meal. Add a pitcher of blueberry mojito for a fruity drink on the side.
How to Store and Reheat Chili Crisp Noodles
Cool leftovers and refrigerate them in an airtight container for up to 3 days. Reheat in a skillet or the microwave with a splash of water until steaming hot, 165 degrees F in the center, and toss to loosen the sauce. The noodles soak up sauce as they sit, so add a little extra water or oil when you reheat. Freezing is not recommended.
Tips and Variations for Chili Crisp Noodles
Start with less chili crisp. You can always add more heat, but you cannot take it out.
Save some cooking water. Starchy water turns the sauce silky and helps it coat every noodle.
Do not burn the garlic. Cook the ginger and garlic for no more than about 30 seconds and pour the oil out of the pan right away.
Drain well. Shake off extra water before adding the noodles so the sauce does not get diluted.
Add protein. Top the bowl with a fried egg, shredded chicken, or cubed tofu to make it a bigger meal.
Add crunch. Cucumber matchsticks, bean sprouts, or crushed peanuts give a fresh contrast.
Swap the sweetener. Honey or maple syrup works instead of sugar.
Keep leftovers safe. Refrigerate within 2 hours, and see the University of Wisconsin Extension page for general leftover guidance.
Frequently Asked Questions About Chili Crisp Noodles
What are chili crisp noodles?
They are noodles tossed in a quick sauce of sesame paste, soy sauce, vinegar, and sizzling chili crisp oil. The sauce is mixed in the bowl.
How spicy are chili crisp noodles?
It depends on the chili crisp you use. Taste the jar first and start with a small amount, then add more to suit your heat level.
Can I make chili crisp noodles without sesame paste?
Yes. Tahini or smooth peanut butter gives a similar creamy texture, though the flavor will be slightly different.
Which noodles work well?
Instant ramen noodles and fresh hokkien or lo mein noodles all work. Cook them until just tender.
Can I make it ahead?
The sauce can be mixed ahead and kept in the fridge, but cook the noodles right before serving for the ideal texture.
Chili Crisp Noodles with Sesame Paste
Equipment
- Large serving bowl
- Small pan
- Medium pot
- Tongs or chopsticks
Ingredients
Main Ingredients
- 2 tbsp Chinese sesame paste tahini or smooth peanut butter can stand in
- 2 tbsp low sodium soy sauce light soy sauce
- 1 tbsp rice vinegar
- 1 tsp white sugar or honey or maple syrup
- 2 tsp toasted sesame oil
- ⅛ tsp kosher salt
- 2 tbsp chili crisp heaped, with the oil and chili bits
- 1 tbsp fresh ginger finely minced
- 1 tbsp garlic finely minced
- 1 green onion stem finely sliced, or 1/4 red onion
- ⅓ cup fresh cilantro roughly chopped
- 5 oz instant ramen noodles about 2 cakes, flavor packet not used, or use 8 oz fresh noodles such as hokkien or lo mein
Instructions
Cooking
- Check the heat. Taste the chili crisp and start with less if it is very spicy.
- Mix the sauce. In a large bowl, mix the sesame paste, soy sauce, vinegar, sugar, sesame oil, and salt. Top with the green onion without stirring.
- Sizzle. Heat the chili crisp in a small pan over medium heat, add the ginger and garlic, and stir for about 30 seconds until golden. Pour over the green onion.
- Cook the noodles. Boil according to the package directions and drain, saving a little of the cooking water.
- Toss. Toss the noodles in the sauce, adding cooking water to loosen if needed, then stir in the cilantro and serve.
