Spicy Chili Crisp Noodles Recipes

SPICY CHILI CRISP NOODLES RECIPE

Spicy Chili Crisp Noodles Recipe image

Savory, spicy and tangy, these Sichuan-style cold noodles are packed with flavor.

Provided by Genevieve Ko

Categories VEGAN, VEGETARIAN, PASTA/NOODLES, STOVETOP, LUNCH, DINNER

Time 10m

Yield Serves 4

Number Of Ingredients 8

Ingredients

2 tablespoons soy sauce
2 teaspoons Chinese black vinegar
1 teaspoon toasted sesame oil
2 teaspoons finely grated peeled fresh ginger
1 teaspoon finely minced garlic
¼ cup homemade Chili Crisp or jarred
Homemade Noodles
Finely chopped fresh cilantro, for serving

Steps:

Mix the soy sauce, vinegar, sesame oil, ginger, garlic and half of the chili crisp in a large bowl. Add the cold noodles and toss until evenly coated.
Divide among serving dishes and top with the remaining chili crisp and cilantro.

SPICY CHILI CRISP SESAME NOODLES

Spicy Chili Crisp Sesame Noodles image

Wide ribbon noodles coated in a spicy, creamy and flavour packed sauce! These slurp worthy lao gan ma noodles will give you life.

Provided by Lisa Kitahara

Number Of Ingredients 10

Ingredients

2 servings of wide and flat Chinese noodles (112g)
2 heaping tbsp of Asian sesame paste (40g)
1 1/2 tbsp soy sauce (22g)
2 tsp Chinese black vinegar (10g)
1/2 tbsp sesame oil (7g)
2 tbsp chili crisp oil, or to taste (28g)
2 garlic cloves, micro-grated (7g)
2 tsp maple syrup or sugar, optional
1 scallion or green onion (18g)
toasted sesame seeds

Steps:

Cook the noodles following manufactures instructions.
While the noodles are cooking, add sesame paste, soy sauce, black vinegar, sesame oil, chili crisp oil, garlic and maple syrup to a serving bowl and stir until combined. Transfer half of the sauce to another serving bowl.
Once noodles are finished cooking, drain and divide between the two bowls. Toss the noodles into the sauce until all the noodles are well coated. Taste and add more sauce ingredients to your liking. Garnish with scallions, sesame seeds and more chili crisp oil. Serve and enjoy!

SPICY GINGER CHILI NOODLES

Spicy Ginger Chili Noodles image

Inspired by a viral cooking video, this ingenious way to prepare a dish of noodles is perfect for anyone who is short on time but enjoys Asian flavors. It's easy on the pocket and uses mostly pantry ingredients.

Provided by Ree Drummond : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup avocado oil
3 scallions, chopped, plus extra for garnish
1 tablespoon garlic paste
1 tablespoon grated ginger
2 teaspoons crushed red pepper flakes
Pinch kosher salt, plus more for the pasta water
12 ounces linguine
2 tablespoons honey
1 tablespoon low-sodium soy sauce, or more to taste
2 teaspoons sesame oil
Sriracha, for serving

Steps:

Heat the avocado oil in a small saucepan over medium heat until hot (350 degrees F), 2 to 3 minutes. Meanwhile, combine the scallions, garlic paste, ginger, red pepper flakes and salt in a heatproof bowl. Stir well.
Remove the oil from the heat and carefully add to the mixture. Stir to combine and set aside. Let the flavors sit to combine for 20 minutes. (This mixture can be made ahead of time, cooled completely and stored in an airtight jar at room temperature for up to 2 days.)
Cook the linguine in a large pot of salted water until al dente. Drain and add the hot noodles to a large bowl.
Add the flavored oil, honey, soy sauce and sesame oil. Toss well to combine. Add more soy or salt to taste.
Garnish with sliced scallions and sriracha to taste.

SHRIMP AND NOODLES WITH CHILI CRISP SAUCE

Shrimp and Noodles with Chili Crisp Sauce image

Shrimp is cooked with garlic, ginger, and shallots, mixed with noodles, and combined with a tangy chili crisp sauce.

Provided by Diana71

Categories World Cuisine Recipes Asian

Time 40m

Yield 4

Number Of Ingredients 14

Ingredients

1 (8 ounce) package spaghetti
1 pound large shrimp, peeled and deveined
1 teaspoon salt
½ teaspoon baking soda
2 tablespoons mayonnaise
2 tablespoons soy sauce
1 tablespoon chili crisp oil sauce
1 teaspoon gochujang (Korean hot pepper paste)
1 teaspoon white sugar
2 tablespoons olive oil
1 large shallot, finely chopped
5 cloves garlic, minced
1 (1 inch) piece fresh ginger, peeled and finely chopped
6 scallions, cut into 1-inch pieces

Steps:

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
Meanwhile, mix shrimp with salt and baking soda; let sit for 15 minutes.
Combine mayonnaise, soy sauce, chili crisp, gochujang, and sugar in a medium bowl. Set aside.
Drain spaghetti. Rinse shrimp with cool water and pat dry with paper towels.
Warm oil in a saute pan over medium heat. Cook and stir shallot, garlic, and ginger for 1 minute. Add shrimp and cook until bright pink and opaque, 4 to 5 minutes. Add scallions and cook for 1 minute longer.
Pour the chili crisp sauce over the shrimp. Mix in the cooked spaghetti and toss until evenly coated.

Nutrition Facts : Calories 466.9 calories, Carbohydrate 50.4 g, Cholesterol 175.2 mg, Fat 16.7 g, Fiber 2.7 g, Protein 27.4 g, SaturatedFat 2.4 g, Sodium 1482 mg, Sugar 4.1 g

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