Pasta & Noodles · Sichuan
Chili Crisp Noodles with Cilantro
Springy wheat noodles are coated in a warm, numbing sauce of homemade chili crisp, soy and black vinegar. Fresh cilantro leaves on top cool things down just enough, making this a quick bowl for anyone who loves heat with crunch.
Test kitchen note: Pour the hot oil over the chili flakes in stages; the first pour should sizzle loudly, the rest gently toasts without scorching.
Method 6 steps
-
Combine chili flakes, ground Sichuan pepper, crushed shallots, garlic, sesame seeds and salt in a heatproof bowl.
-
Heat the oil in a small pan to about 325F. Pour a third over the chili mixture and stir, then add the rest in two more pours.
-
Let the chili crisp cool for 10 minutes while you boil the noodles until tender.
-
In each serving bowl mix 1 tablespoon soy sauce, 1 teaspoon black vinegar, 1/2 teaspoon sugar and 2 tablespoons chili crisp.
-
Add the drained hot noodles and toss thoroughly.
-
Top with a spoon of the crunchy chili sediment and a handful of cilantro leaves. Keep leftover chili crisp refrigerated.
That is the whole pie. Enjoy every slice.
Pairs well with
Cook these next
Top rated in Pasta & Noodles
Favourites from this slice
Hanoi-Style Pho Tai with Rare Beef and Scallion Stalks
Paper-thin slices of raw beef turn rosy the moment scalding star anise broth hits the bowl, settling over soft rice n...
Members-only recipe
Taiwanese Braised Beef Noodle Soup
Chunks of beef shank braise for hours with soy, star anise and a touch of chili bean paste until they fall apart at a...
Baked Lasagna Stack in Rose Sauce with Garlic Toast
Layers of pasta, beef ragu and bechamel are baked, chilled, then cut into neat rounds and browned again under the bro...
Members-only recipe
Spaghetti and Meatball Nests with Basil and Parmesan
Tender pork and beef meatballs simmer in a rich tomato sauce, then crown a tightly twirled nest of spaghetti. Fine ri...