Crunchy Noodles With Chili Crisp

 

Total time: 17 minutes

Sauce Ingredients:

2 Tablespoons chili crisp oil

2 Tablespoons vegetable or chicken broth

2 Tablespoons soy sauce

1 Tablespoon chinkiang vinegar or rice vinegar

Other Ingredients:

12 ounces chow mein egg noodles or pancit canton noodles

1 tablespoon vegetable or avocado oil

4 scallions (finely chopped)

1/4 cup cilantro (finely chopped)

1/4 cup basil (finely chopped)

toasted sesame seeds for topping (optional)

Instructions:

1. Mix all the sauce ingredients in a small bowl.

2. Cook the noodles for about 4 minutes in boiling water and then drain.

3. Heat oil in a large wok. If you pan is large, add about half of the noodles and spread out across the pan. If your pan is small/medium you can cook the noodles in smaller batches at a time. Cook for about 5 minutes until golden brown and then flip and cook for another 2-3 minutes.

4. Transfer noodles to plates. Top with about half of the sauce, scallions, cilantro, basil and sesame seeds. Serve with the extra sauce on the side.