Tastes like Spicy SichuanDan Dan Noodles but much faster to make!
Chilli crisp, how I love thee!
That highly addictive Chinese condiment thats the perfect blend of crunchy, spicy and savoury.
Mrs C’s– personal favourite
Adds a stack of flavour into anythingwithout overpowering heat.
Are you already familiar with it?
If not, meet your new best friend!
But the best part about chili crisp isnt even the spice kick.
Its the crispy bits.
Sometimes with peanuts or crispy soy beans, for extra flavour and crunch!
Also remember in the States, chilli is spelt with one l chili.
Where to get it Some larger grocery stores in Australia (Coles, Woolies) and Asian stores.
Which one I use My go-to is Laoganmas Spicy Chilli Oil (above) which is a worldwide favourite.
Mrs C’s– personal favourite
But I am currently obsessed withMrs Cs Chilli Crispwhich I discovered at theMelbourne Good Food & Wine Showlast month.
Today, were using this flavour bomb to make Chilli Crisp Noodles.
Chinese sesame paste(plenty of sub options!)
Mrs C’s– personal favourite
Find it in Asian stores and the Asian aisle of some large grocery stores.
Mix to combine into a smooth paste.
Last resort stick blender.
3 seconds and youre done!
Add a dash of extra sesame oil.
White sugar or any other key in of sugar, or honey, maple syrup etc.
Just a touch, to balance the other flavours.
Toasted sesame oil For tasty sesame flavour!
Default sesame oil sold in Australia is toasted, un-toasted is harder to find.
Salt Start with the conservative 1/8 teaspoon as per the recipe then add more at the end if needed.
Not all chili crisp brands have the same level of saltiness.
Particularly with homemade chilli crisp, I always need to add more.
Garlic and ginger, fresh Still worth making even if you dont have fresh ginger and garlic.
But its even better WITH!
Green onion For a hit of freshness.
Sub with 1/4 red onion or 1 small eschallot, finely sliced.
Coriander/cilantro (optional) Fresh herby flavour.
Actually, Ive probably made these noodles without more than with!
How to make Chili Crisp Noodles
Youll love how the sauce is virtually no cook!
Sauce base Mix the sesame paste, soy, vinegar, sugar, salt and sesame oil until smooth.
Use a bowl large enough to toss the noodles because we will be adding the noodles into the sauce.
Sprinkle the green onion on top dont mix it in.
We will be pouring hot oil on it so it partially cooks it.
Chilli crisp fry-up Heat the chilli crisp and oil in a small saucepan over medium high heat.
Then add the garlic and ginger and saute for 30 seconds until golden.
Be prepared foramazing smells!
Sizzle!Pour the hot chilli crisp over the green onion and enjoy the sizzle!
Mix to mostly combine.
Cook noodlesper packet directions.
The ramen cakes I use are boiled for 2 minutes.
Prevent screen from sleeping
Dragthe noodles straight out of the hot water into the bowl.
The excess water helps thin the sauce to give the finished dish the right consistency.
Taste and serve!Toss through coriander/cilantro.
A dollop of chilli crisp will save you all those times you make something (Asian or not!)
and you just feel like the dish is missing something, and elevate anything you add it to.
Turn yourChinese noodle soupinto SPICY Chinese noodle soup!
