Chewy noodles tossed with crunchy chili crisp, garlic, and scallions for a quick, spicy weeknight main.
# What You Need:
→ Noodles
01 - 7 ounces wheat noodles (raw weight; e.g., Chinese egg noodles, lo mein, or udon)
→ Sauce
02 - 2 tablespoons chili crisp (or chili oil with crispy bits)
03 - 1 tablespoon soy sauce
04 - 1 teaspoon rice vinegar
05 - 1/2 teaspoon granulated sugar
06 - 1 teaspoon toasted sesame oil
→ Aromatics & Vegetables
07 - 2 tablespoons neutral oil (canola or sunflower)
08 - 3 garlic cloves, thinly sliced
09 - 3 scallions, white and green parts separated, sliced
10 - 1 small carrot, julienned (optional)
11 - 1/2 cup bean sprouts (optional)
→ Garnish
12 - 1 tablespoon roasted peanuts, chopped (optional)
13 - Extra chili crisp, to taste
# Directions:
01 - Bring a large pot of salted water to a boil and cook the noodles according to package directions until just tender. Drain in a colander and set aside, tossing with a drizzle of neutral oil if desired to prevent sticking.
02 - Whisk together the chili crisp, soy sauce, rice vinegar, sugar and toasted sesame oil in a small bowl until the sugar dissolves and the mixture is homogeneous.
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 but not browned.
04 - If using, add the julienned carrot and bean sprouts to the pan and stir-fry for 1–2 minutes until slightly tender yet still crisp.
05 - Add the cooked noodles to the skillet and toss thoroughly to coat them with the flavored oil and aromatics, working quickly so the noodles heat through evenly.
06 - Pour the prepared sauce over the noodles and toss continuously for 1–2 minutes until the noodles are evenly coated and warmed through. Adjust seasoning with extra soy sauce or chili crisp as needed.
07 - Remove from heat, scatter the green parts of the scallions and chopped peanuts over the noodles, add extra chili crisp if desired, and serve immediately.
