If you’re looking for a fast, flavorful, and satisfying noodle dish that hits all the right notes — spicy, savory, garlicky, and a touch sweet — then you’re going to love this Chili Crisp Noodles recipe!
It’s Only Food is not just quick to prepare but also totally customizable based on the noodles or chili crisp you have at home.
Tools required
- small bowl
- skillet pan
- cup
Ingredients need to chili crisp noodles
Here’s everything you need to bring this dish to life:
- 8 oz long noodles (ramen, spaghetti, or fettuccine – your choice!)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 2 tbsp chili crisp (use your favorite brand or make your own)
- 1 tbsp fresh ginger, minced
- 1 tbsp fresh garlic, minced
- 1 green onion, sliced
- Small bunch of cilantro, finely chopped (chiffonade)
- Noodle cooking water (a few tablespoons, reserved)
💡 Tip: Keep garlic and ginger stocked in your fridge — they’re flavor bombs you’ll use often!
🍜 How to make Chili Crisp Noodles Step-by-Step Instructions
1. Cook the Noodles
Cook your noodles according to the package directions. Drain them and save a little bit of that starchy cooking water — it’ll help loosen the sauce later.
🧠 Pro Tip: Toss the spice packet if using instant ramen — your homemade chili crisp sauce is way better!
2. Mix the Sauce
In a small bowl, combine:
- Soy sauce
- Sesame oil
- Rice vinegar
- Brown sugar
Give it a quick whisk. Set aside.
3. Sauté the Aromatics
Heat a wok or deep skillet over medium-high heat. Add the chili crisp (oil and solids) to the hot pan — this is where all the rich, spicy flavor begins!
Then stir in the:
- Minced garlic
- Minced ginger
Let it sizzle for a few seconds until fragrant.
4. Build the Flavor
Toss in about one-third of your green onions and cilantro. Now, pour in your soy-vinegar-brown sugar mixture and stir well.
5. Add the Noodles
Drop the cooked noodles into the pan. Toss everything together until the noodles are coated evenly with the sauce.
If it looks a bit dry, splash in a little of the reserved noodle water to loosen things up.
6. Garnish and Serve
Plate your noodles and top with the remaining fresh cilantro and green onions. That vibrant green pop takes it to the next level.
🌿 Want it extra crispy? Add crushed peanuts or toasted sesame seeds for crunch!
🥢 Taste Test: Why You’ll Love These Noodles
I describes the flavor beautifully:
- Immediate heat from the chili oil
- Bold garlic and ginger punch
- A savory hit of soy sauce
- A touch of sweetness
- And a bit of crunch from the green onions and chili crisp solids
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Tips for chili crisp noodles
Do not discard the water of the noodles
Before draining the noodles, keep 2-3 spoons of water. It also makes the sauce stick to the noodles and adds extra flavor.
Use long noodles for best results
Spaghetti, ramen, lo mein, or even udon – just make sure they’re long. Shorter pastas like penne won’t give the same texture or swirl effect.
Choose good chili crisps
All chili crisps are not created equal. Try brands such as Lao Gan Ma or Fly by Jing – or make your own at home for extra freshness and crunch.
Add protein for a full meal
Add leftover chicken, tofu, soft-boiled egg or shrimp. It bulks up the meal and balances out the heat with a little richness.Control the heat
If you’re sensitive to spice, start with 1 tablespoon of chili crisps instead of 2. You can always add more afterwards.
Get everything ready before starting
Once the pan is heated, this dish goes quickly. Chop the garlic, ginger, coriander and green onion in advance.
Use Fresh Garlic and Ginger
If possible, avoid garlic/ginger paste. Freshly crushed garlic packs the best aroma and packs a real punch of flavor.
Make It Crunchy
Sprinkle crunchy peanuts, sesame seeds or crispy shallots on top of your noodles for a great crunch factor.
Leftovers? add the vegetables
Noodles taste better the next day! Stir-fry with bell peppers, mushrooms or bok choy to reinvent the dish.
Serve straight away
Chilli oil can thicken as it cools – serve it hot for best texture and flavor!
Chili Crisp Noodles
Ingredients
- 8 oz long noodles ramen, spaghetti, or fettuccine – your choice!
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 2 tbsp chili crisp use your favorite brand or make your own
- 1 tbsp fresh ginger minced
- 1 tbsp fresh garlic minced
- 1 green onion sliced
- Small bunch of cilantro finely chopped (chiffonade)
- Noodle cooking water a few tablespoons, reserved
Instructions
- 1. Cook the NoodlesCook your noodles according to the package directions. Drain them and save a little bit of that starchy cooking water — it’ll help loosen the sauce later.
- Mix the SauceIn a small bowl, combine:Soy sauce, Sesame oil, Rice vinegar, Brown sugar
- Sauté the AromaticsHeat a wok or deep skillet over medium-high heat. Add the chili crisp (oil and solids) to the hot pan — this is where all the rich, spicy flavor begins!Then stir in the:Let it sizzle for a few seconds until fragrant.Minced garlicMinced ginger
- Build the FlavorToss in about one-third of your green onions and cilantro. Now, pour in your soy-vinegar-brown sugar mixture and stir well.
- Add the NoodlesDrop the cooked noodles into the pan. Toss everything together until the noodles are coated evenly with the sauce.If it looks a bit dry, splash in a little of the reserved noodle water to loosen things up.
- Garnish and ServePlate your noodles and top with the remaining fresh cilantro and green onions. That vibrant green pop takes it to the next level.
