A good dose of chilli crisp, the popular Chinese condiment found “everywhere” these days, adds firecracker crunch into these Chili Crisp Noodles that’s astoundingly quick to make. Tastes like Spicy Sichuan Dan Dan Noodles – but much faster to make!
Chilli crisp, how I love thee!
Chilli crisp. That highly addictive Chinese condiment that’s the perfect blend of crunchy, spicy and savoury. Adds a stack of flavour into anything without overpowering heat.
Are you already familiar with it? If not, meet your new best friend!
But the best part about chili crisp isn’t even the spice kick. It’s the crispy bits. Those fabulous crunchy bits of chili and garlic add fabulous texture to anything lucky enough to be graced with a dollop of this wondrous Chinese sauce that has taken the western world by storm!
What it is – Jars of red chilli oil packed with chopped chilli and bits of garlic, seasoned with salt and sugar. Sometimes with peanuts or crispy soy beans, for extra flavour and crunch!
What it’s called – Sold under various names but all akin to similar meaning – crispy chilli oil, chilli crunch, crunchy chilli oil, and just plainly “chilli crisp”. 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. A$4 for 200g/7oz jar, I use around 1/4 of the jar for these noodles (serves 2).
Which one I use – My go-to is Laoganma’s Spicy Chilli Oil (above) which is a worldwide favourite. But I am currently obsessed with Mrs C’s Chilli Crisp which I discovered at the Melbourne Good Food & Wine Show last month. A secret recipe passed down through generations, this chilli crisp made by a small family run Australian business is exceptional in flavour and crunch. Treat yourself when you’ve been good, support a small Aussie business or gift it to chilli loving friends! This stuff is special. Get the APPRENTICE if you can’t handle the heat, or the OG (classic) if you can! The OG is spicier than Laoganma.
Homemade – try the Serious Eats or Chili Pepper Madness recipes for “real” ones , or Marion’s Kitchen for a quick one (haven’t tried but is rated well).
How to use chilli crisp – Add into stir fries, noodles, soups, dipping sauces, dressings and fried rice for an instant flavour hit. See specific list above the recipe video.
Today, we’re using this flavour bomb to make Chilli Crisp Noodles. Quick. Easy. Outrageously good!
Ingredients in Chili Crisp Noodles
Other than chilli crisp, the ingredients in these noodles are flexible because the chili crisp does so much of the heavy lifting here. So there’s no need to dash out to the store if you don’t have exactly everything listed, I’ve added substitution notes.
Chinese sesame paste (plenty of sub options!) – Tahini in steroids. Stronger sesame flavour! Find it in Asian stores and the Asian aisle of some large grocery stores.
Mix well – Sesame paste has a tendency to separate, like tahini, pure peanut butter and other natural products. Mix to combine into a smooth paste. If yours has been sitting around for a while and proving impossible to mix, microwave to warm then mix. Last resort – stick blender. 3 seconds and you’re done! (Make sure the head is fully submerged)
Subs – Don’t fret if you can’t find sesame paste, and don’t make a special trip out just for this paste. The main purpose is for creating a creamy sauce base for the noodles so you can substitute with similar ingredients. In order of preference (starting with best): Chinese sesame sauce (sesame flavour not as intense), tahini, pure peanut butter, commercial peanut butter spread (Bega, Jiff etc). Add a dash of extra sesame oil.
Light soy sauce – Or all-purpose soy or half the amount of dark soy sauce (sauce colour will be darker)
Rice vinegar – Substitute with apple cider vinegar or other clear vinegar.
White sugar – or any other type of sugar, or honey, maple syrup etc. Just a touch, to balance the other flavours.
Toasted sesame oil – For tasty sesame flavour! I always use toasted sesame oil which is brown and has more flavour than un-toasted (which is yellow). 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.
Noodles – This recipe will work for dried or fresh (fridge) noodles, quantities included in the recipe for both. I like to use ramen/instant noodle cakes because the crispy chili bits get caught up in the tangle of noodles.
Garlic and ginger, fresh – Still worth making even if you don’t have fresh ginger and garlic. But it’s 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, I’ve probably made these noodles without more than with!
How to make Chili Crisp Noodles
You’ll 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 – don’t 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 sauté for 30 seconds until golden. Be prepared for amazing smells!
Sizzle! Pour the hot chilli crisp over the green onion and enjoy the sizzle! Mix to mostly combine.
Cook noodles per packet directions. The ramen cakes I use are boiled for 2 minutes.
Drag the 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. Toss noodles in the sauce until dispersed, adding extra water from the saucepan if needed to loosen the noodles.
Taste and serve! Toss through coriander/cilantro. Add more salt if required – different chilli crisp brands vary in saltiness (most homemade chilli crisp recipes are far less salty). Then devour!
If you’re a chilli crisp first timer, welcome to the first day in your new, tastier world with this magical ingredient now a staple in your fridge. 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.
And if you’re already firmly on the chilli crisp train, I hope you enjoy this new addition to your speedy-meals repertoire thanks to our trusty friend.
Enjoy! – Nagi x
10 specific things to make with/use chilli crisp
Add a generous scoop into your favourite stir fry or stir fried noodles – like Chop Suey (Chicken Stir Fry), Chicken or Beef Broccoli, Cashew Chicken, Lo Mein, Chow Mein.
Turn your Chinese noodle soup into SPICY Chinese noodle soup!
Add a big dollop onto your San Choy Bow lettuce wraps (classic pork or vegetarian)
Add into the dipping sauce for gyoza, Chinese pan fried dumplings – pork or vegetarian, wontons, spring rolls, Siu Mai etc etc etc!
Make your Asian Sesame Dressing spicy
Add a hit of fire to your fried rice
Make spicy Smashed Cucumbers
Use as the dipping sauce for crispy Chinese Pork Belly
Add a big dollop to dial up the X-factor of Egg Foo Young (Chinese Omelette)
Watch how to make it
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Chili crisp noodles
Ingredients
- 2 tbsp Chinese sesame paste (Note 1 subs)
- 2 tbsp light soy sauce (Note 2)
- 1 tbsp rice vinegar (Note 3)
- 1 tsp white sugar (or other sugar, or honey, maple)
- 2 tsp sesame oil , toasted (Note 4)
- 1/8 tsp+ cooking / kosher salt (Note 5)
- 2 heaped tbsp chilli crisp (get oil + chili bits) , Laoganma’s Spicy Chili Oil is my go-to (Note 6)
- 1 tbsp ginger , finely minced*
- 1 tbsp garlic , finely minced*
- 1 green onion stem , finely sliced (or 1/4 red onion finely sliced)
- 1/3 cup coriander/cilantro , roughly chopped*
Noodle options (Note 7):
- 140g/ 5oz (2 cakes) instant noodles / ramen noodles
- 250g/8oz fresh noodles (like hokkien, lo mein)
Instructions
- CHECK the spiciness of your chilli crisp – taste it!! Laoganma is not actually that spicy (most store bought brands I've used are similar) 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!
Recipe Notes:
Nutrition Information:
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Tom says
So tasty and easy to make!
Elena says
You have GOT to give us a chilli crisp recipe. No fair on store bought.
Thane says
This is fantastic. I always have a container of this sauce in the fridge now!
Camila says
Hi! I just wanted to say that I absolutely love this recipe. We don’t get that sesame sauce in Chile but I changed it for tahini or peanut butter and I used red lentil noodles (because I’m on a diet haha) and it works perfectly fine. I made my own chili crisp and literally eat this for dinner 5 times a week. Thank you so much!
Jo Butler says
Yum! I made these for my eldest today and served with a fried egg on top. He is a very happy kiddo right now.
Kate says
Put away those pocket noodles and make these ones, seriously tasty, seriously easy and as a fan of recipe tin you probably already have everything. In just over the time it take to make the 2 minute noodles or mi goereng you can have something that explodes with flavour in your mouth.
When my 2 year old asks for spicy noodles, it’s these ones, served with a side of milk of course.
Shereen says
I’m not a traditional 2 minute noodle fan due to all the additives. This recipe solves that issue I can’t get enough of it. It’s seriously addictive- both from taste and ease of preparation. My kids love it too- I just reduce the amount of chilli crisp for them. Win win!
LS says
These have become my “I can’t be bothered cooking” meal. Minimal effort for a super tasty meal made out of ingredients I have in the pantry/fridge
Alia says
Nagi!!! This is one of THE BEST noodle recipes I have ever made! I did not have any sesame paste at home, so I used a peanut butter base instead, and it was mouthwateringly amazing. My favourite chilli crisp oil is from the brand Lee Kum Kee. I think their oil has a richer depth of umami chilli flavour than Laoganma, and I would highly recommend trying it. Your relatives and friends must be so blessed to have a wonderful cook such as yourself in their life! You ought to have your own television food channel!!!
Shane says
Hi Nagi, great recipe. We love to use Umami Papi, seriously addictive
Allison says
Hi Nagi, I want to add some minced chicken and veggies to make this a whole meal. Would that work and when should I add them?
Amy says
That’s what I’m planning on doing. I will sauté ground chicken with a little garlic, s & p, and onions. Then add whatever veggies I have and once they are softened a bit I’ll add the noodles that I’ve already made. If looking dry, make a bit more sauce.
Renee says
Thanks for this divine recipe. Quick and tasty!! Two of my favourite words!!
I added some chopped roasted peanuts which was super yummy. Next time (and there WILL be a repeat of this recipe), I will make an omelette in the residual chilli oil in the frypan and add egg ribbons to the noodles. It’ll taste good and add a hit of protein.
Karin says
So made this because I have the dreaded lurgi and wanted to make something quick tasty and spicy.
Well Yummmm. I slightly burnt the Chili still Yummm
I didn’t have any fresh ginger and had to use a jar one still yummm
Had to use a fairly mediocre noodles still Yummm
Can’t wait to make it again.
Emma says
Bloody brilliant! Tried this as we wanted a quick, flavourful asian meal and it did not disappoint! Would happily add a little stir fried veg to it next time to bulk it up a bit. Will definitely become a regular meal in our house!
Karen says
This is so good! Really simple to make and the flavours are delicious. I added beef mince and green beans which turned out really well.
I’ve made it every week for 3 weeks running now, so yummy 🤤
Alex says
Top-notch recipe! I increased the garlic and ginger a bit, because I had lots. It was absolutely delicious. We made it two nights in a row!
Edie C. says
Starting with a “Sorry Nagi”, I forgot to take a picture and it’s all gone now.
Loved every bit of it and I like hot food so… it’s all gone now. Scarfed it down.
I used 2 heaping heaping tablespoons of chili crisp and it was hot. Never heard of cc before but we’re friends now. lol
Thank you for sharing.
Lora says
Nagi, this recipe was awesome! Added stir fried broccoli and shrimp to the noodles and served as an entree. It’s now on the long list of ‘have to make agains.’ Thank you for sharing your genius with us foodie peons 🙂
Donna says
OK, I couldn’t stand the suspense! I made the Chili Crisp Noodles for lunch yesterday, and they were yummy! I had to sub peanut butter for sesame paste (which I will buy for next time), so the noodles were probably on the mild side (and I probably used too much PB, as I finished the jar). This is another excellent recipe, Nagi, using things I already have around the kitchen. Thank you! I plan to try out Mike Hultquist’s recipe for chili crisp as well. So nice that two of my absolute favorites are connected!!!
Donna says
I haven’t made this recipe yet but plan too. After viewing two of your recipes with Chili Crisp, I ran out to Walmart and bought all three jars on the shelf. I’ve never used this product before but have never been disappointed by your recommendations. I did a simple tray of roasted mixed veggies with a few hot sausages, olive oil and chili crisp, and I am now ADDICTED!!! You’re a bad girl, Nagi, turning us on to yet more compulsive eating behaviors! Keep up the good work!!!