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Weeknight Chilli Crisp Noodles

Twelve minutes, one pan, and it tastes like something you'd queue for. The sauce is deliberately loose — it should coat the noodles, not sit under them.

by kwaku kitchen

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Ingredients

  • 200g noodles of any kind
  • 2 tbsp chilli crisp
  • 1 tbsp soy sauce
  • 1 tbsp black vinegar
  • 1 tsp sugar
  • 2 spring onions, sliced
  • 1 tbsp toasted sesame seeds

Method

  1. Boil the noodles. Save a mug of the cooking water before you drain them.
  2. Whisk chilli crisp, soy, vinegar and sugar in the warm pan.
  3. Toss the noodles through, adding splashes of noodle water until the sauce clings.
  4. Top with spring onion and sesame. Eat immediately, standing up.

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