Intro
Hi, I am Dulcia. I love quick noodles that punch above their weight, and these chili crisp noodles do exactly that. They combine sesame paste, soy, rice vinegar and a sizzling chili crisp topping for nuttiness, tang and heat in a single bowl. This is my easy go-to when I want big flavor fast.
Origins
Chili oil and chili crisp are staples in many Chinese and Sichuan-influenced kitchens, popularized recently around the world. If you want a primer on chili oil, check the Wikipedia entry for chili oil: https://en.wikipedia.org/wiki/Chili_oil. For ingredient nutrition details, the USDA FoodData Central is a helpful reference: https://fdc.nal.usda.gov.
Ingredients
- 2 tbsp Chinese sesame paste
- 2 tbsp light soy sauce
- 1 tbsp rice vinegar
- 1 tsp white sugar
- 2 tsp sesame oil
- 1/8 tsp+ cooking / kosher salt
- 2 heaped tbsp chilli crisp (get oil + chili bits)
- 1 tbsp ginger
- 1 tbsp garlic
- 1 green onion stem
- 1/3 cup coriander / cilantro
- 140g / 5oz (2 cakes) instant noodles / ramen noodles
- 250g / 8oz fresh noodles
Instructions
- Check the spiciness of your chilli crisp – taste it. Laoganma is not actually that spicy and the quantity used is based on that brand. If yours is very spicy, start with less and add more later.
- Base sauce – Mix the sesame oil, vinegar, soy, sugar, salt and sesame paste in a bowl. Top with green onion (don’t mix in).
- Sizzling chili crisp – Heat chilli crisp and oil in a small pan over medium heat. Add ginger and garlic, stir 30 seconds until golden and it smells amazing. Pour over green onion – enjoy the sizzle! Then mix.
- Toss – Cook noodles per packet directions. Drag the noodles straight from the saucepan into the bowl (extra water loosens the sauce). Toss. Use cooking water to loosen more if needed. Toss through coriander / cilantro.
- Adjust & finish – Taste. Add more salt if needed and more chilli crisp if desired (not all chilli crisp is the same saltiness / spiciness). Eat!
Sesame Chili Noodles
- Total Time: 20 mins
- Yield: 2 servings 1x
Description
Quick sesame and chili noodle dish with garlic, ginger and cilantro.
Ingredients
- 2 tbsp Chinese sesame paste
- 2 tbsp light soy sauce
- 1 tbsp rice vinegar
- 1 tsp white sugar
- 2 tsp sesame oil
- 1/8 tsp+ cooking or kosher salt
- 2 heaped tbsp chili crisp (with oil and chili bits)
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- 1 green onion stem
- 1/3 cup coriander / cilantro
- 140g / 5oz (2 cakes) instant noodles or ramen noodles
- 250g / 8oz fresh noodles
Instructions
- Taste the chilli crisp to judge heat and plan to start with less if it’s very spicy.
- Mix the sesame oil, rice vinegar, light soy sauce, white sugar, salt and Chinese sesame paste in a bowl and top with the green onion (do not mix yet).
- Heat the chilli crisp (oil and chili bits) in a small pan over medium heat, add the minced ginger and garlic and stir about 30 seconds until golden and aromatic, then pour the hot mixture over the green onion and mix.
- Cook the noodles according to packet directions, transfer them straight from the saucepan into the sauce bowl (a little cooking water will loosen the sauce), toss well and add the coriander/cilantro.
- Taste and adjust salt and chilli crisp to preference, then serve.
- Prep Time: 10 mins
- Cook Time: 10 mins
Tips
- Always taste your chilli crisp first. Brands vary a lot in heat and salt.
- The sizzling step unlocks aroma from garlic and ginger, so do not skip it.
- If your sauce feels dry, reserve a little noodle cooking water to loosen it.
- Use fresh herbs like coriander at the end for brightness.
Variations
- Protein boost – Add shredded rotisserie chicken or pan-fried tofu tossed through at the end.
- Greens – Stir in quickly blanched bok choy or baby spinach for vegetables.
- Oil adjustment – If your chili crisp is low on oil, add a splash of neutral oil when heating to help fry the aromatics.
FAQ
Q: Can I make this vegan?
A: Yes. Use a vegan-friendly chilli crisp and check the noodle ingredients. Most soy sauce and sesame paste are vegan.
Q: How spicy is this?
A: It depends on the chilli crisp. Laoganma-style chilli crisp is moderately spicy. Start with 1 tbsp if uncertain and add more.
Q: Can I store leftovers?
A: Yes, store in the fridge up to 2 days. Reheat gently and add a splash of water or oil to loosen the sauce.
Conclusion
This sesame chili noodles recipe is one of my favorite fast meals when I want bold flavor with minimal fuss. The sizzling chili crisp step makes all the difference. If you try it, let me know how you made it yours. For more recipes, visit my homepage: https://www.dulciarecipes.com/ and if you love bakes, I have cheesecake and cinnamon roll cheesecake ideas too: https://www.dulciarecipes.com/cinnamon-roll-cheesecake/.
Published by Dulcia.