Chili Crisp Noodles with Sesame Paste
Springy noodles tossed in a creamy sesame paste sauce and topped with sizzling chili crisp, ginger, and garlic.
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.
Notes
Substitutions: Tahini or smooth peanut butter can replace sesame paste. Use fresh hokkien or lo mein noodles, 8 oz, in place of instant noodles.
Tips: Taste the chili crisp first and add more at the end.
Storage: Refrigerate leftovers for up to 3 days and reheat with a splash of water.