Chili Oil Noodles

These noodles have been all over TikTok for good reason. Fifteen minutes, one bowl, and a sauce so good you will want to drink it straight. The trick is using the chili oil sediment, not just the clear oil on top.

Ingredients

• 8 oz dried wheat noodles
• 3 tbsp chili crisp (with the crunchy bits)
• 2 tbsp soy sauce
• 1 tbsp Chinkiang black vinegar
• 1 tsp sugar
• 2 cloves garlic, minced
• 2 green onions, sliced
• 1 tbsp toasted sesame seeds
• 1 soft-boiled egg per serving (optional)

Step-by-Step Instructions

Step 1: Cook the Noodles

Boil your noodles according to the package. Before draining, scoop out about 1/4 cup of the starchy water. This is your secret weapon for a silky sauce.

Step 2: Make the Sauce

While the noodles cook, whisk together the chili oil (make sure you get the sediment from the bottom), soy sauce, black vinegar, sugar, and minced garlic. Taste it. Adjust soy sauce or vinegar to your liking.

Step 3: Toss Everything Together

Add the hot noodles directly to the sauce and toss aggressively. If it looks too thick, add pasta water a tablespoon at a time until it coats the noodles without pooling at the bottom.

Step 4: Top and Serve

Pile into bowls. Hit it with green onions, sesame seeds, and a jammy soft-boiled egg if you are feeling fancy.

Serving Suggestions

• Add shredded cucumber on top for crunch and freshness
• Throw in some pan-fried ground pork or crispy tofu for protein
• Serve alongside quick pickled radishes

Tips

• The noodle choice matters. Go for a chewy wheat noodle, not rice noodles or spaghetti. Fresh noodles from an Asian market are even better.
• Use Lao Gan Ma chili crisp if you do not want to make your own. It is the gold standard.
• Hot noodles absorb sauce better than cold ones. Toss immediately after draining.
• If you like it extra nutty, drizzle a little toasted sesame oil on top right before serving.