Quick, spicy noodles tossed with crunchy chili crisp, garlic, soy and scallions for a savory, satisfying meal.
# What You'll Need:
→ Noodles
01 - Wheat noodles, 7 oz (e.g., lo mein, Chinese egg noodles, or udon)
→ Sauce
02 - Chili crisp, 2 tablespoons (or chili oil with crispy bits)
03 - Soy sauce, 1 tablespoon
04 - Rice vinegar, 1 teaspoon
05 - Granulated sugar, 1/2 teaspoon
06 - Toasted sesame oil, 1 teaspoon
→ Aromatics & Vegetables
07 - Neutral oil (canola or sunflower), 2 tablespoons
08 - Garlic, 3 cloves, thinly sliced
09 - Scallions, 3, sliced and separated into whites and greens
10 - Carrot, 1 small, julienned (optional)
11 - Bean sprouts, 1/2 cup (optional)
→ Garnish
12 - Roasted peanuts, 1 tablespoon, chopped (optional)
13 - Additional chili crisp, to taste
# Directions:
01 - Bring a large pot of salted water to a boil, add the noodles and cook according to the package until al dente. Drain in a colander and set aside.
02 - Whisk together the chili crisp, soy sauce, rice vinegar, sugar and toasted sesame oil in a small bowl until combined.
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 30–60 seconds until fragrant and just turning golden.
04 - If using, add the julienned carrot and bean sprouts and stir-fry 1–2 minutes until slightly tender but still crisp.
05 - Add the cooked noodles to the pan and toss to combine with the aromatics, ensuring even distribution.
06 - Pour the prepared sauce over the noodles and toss continuously for 1–2 minutes until the noodles are evenly coated and heated through.
07 - Remove from heat, transfer to plates, scatter the scallion greens and chopped peanuts over the top, and serve with extra chili crisp to taste.
