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Pan Fried Noodles With Chili Crisp

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Crispy pan-fried chow mein noodles tossed with a bold chili crisp sauce and topped with fresh herbs for a flavorful, satisfying dish.

Ingredients

  • 2 tablespoons chili crisp
  • 2 tablespoons vegetable broth
  • 2 tablespoons soy sauce
  • 1 tablespoon chinkiang vinegar
  • 12 ounces chow mein noodles
  • 1 tablespoon vegetable oil
  • 4 green onions, finely chopped
  • 1/4 cup cilantro, finely chopped
  • 1/4 cup basil, finely chopped
  • ground sesame seeds for topping (optional)

Instructions

  1. In a bowl, mix chili crisp, vegetable broth, soy sauce, and chinkiang vinegar. Set aside.
  2. Cook the chow mein noodles according to package instructions, being careful not to overcook. Drain well and divide into 4 equal portions.
  3. Heat vegetable oil in a large pan over medium-high heat. Add one portion of noodles and spread evenly like a pancake.
  4. Fry for 3–5 minutes until golden and crispy, then carefully flip and cook another 2–3 minutes until both sides are crisp. Remove and repeat with remaining noodles.
  5. Drizzle half of the sauce over the crispy noodle cakes.
  6. Top with green onions, cilantro, basil, and optional sesame seeds. Serve with remaining sauce on the side.

Notes

  • Use chicken broth instead of vegetable broth if not vegetarian.
  • Do not overcrowd the pan to ensure crispiness.
  • Serve immediately for best texture.
  • Adjust chili crisp quantity based on spice preference.

Nutrition

Find it online: https://yumfamilyrecipes.com/pan-fried-noodles-with-chili-crisp/