Umami-rich noodles tossed with crunchy chili crisp, garlic, scallions and a tangy soy-sesame dressing.
# What You'll Need:
→ Noodles
01 - 7 oz wheat noodles (e.g., lo mein, Chinese egg noodles 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, white and green parts 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 - Extra chili crisp, to taste
# How to Make It:
01 - Bring a large pot of salted water to a boil and cook the noodles according to package directions until al dente. Drain thoroughly in a colander and toss briefly with a teaspoon of neutral oil to prevent sticking; set aside.
02 - In a small bowl, whisk together the chili crisp, soy sauce, rice vinegar, sugar and toasted sesame oil until homogenous; set the dressing aside.
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 and stir-fry for 30–60 seconds until fragrant and lightly softened, taking care not to brown the garlic.
04 - If using, add the julienned carrot and bean sprouts and stir-fry for 1–2 minutes until slightly tender but still crisp.
05 - Add the cooked noodles to the pan and toss continually to coat them evenly with the aromatics and oil, ensuring the strands separate and warm through.
06 - Pour the prepared sauce over the noodles and toss for 1–2 minutes until the noodles are evenly coated and heated through. If the mixture seems dry, add a splash of hot cooking water to loosen the sauce.
07 - Remove from heat and transfer to serving bowls. Scatter the green parts of the scallions and chopped peanuts over the top and serve with extra chili crisp on the side.
