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BLACKLAND RECIPE

Weeknight Chili Crisp Noodles

Slippery noodles are tossed in a savory, garlicky sauce for a fast dinner built around pantry staples. BLACKLAND Garlic Shallot Chili Crisp adds aromatic depth, mild chile warmth, and a savory finish that coats every strand.
Total time
20 min
Servings
2 servings
Recipe heat
Medium
Recommended
BLACKLAND Garlic Shallot Chili Crisp
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Weeknight Chili Crisp Noodles served in a textured black ceramic bowl. The glossy, sauce-coated noodles are elegantly twirled and garnished with fresh matchstick cucumbers, thinly sliced scallions, and a generous spoonful of rich, chunky chili crisp oil.

Ingredients

  • 8 ounces wheat noodles, ramen, or spaghetti
  • 2 tablespoons BLACKLAND Garlic Shallot Chili Crisp
  • 1 tablespoon low-sodium soy sauce, plus more to taste
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey or brown sugar
  • 1 teaspoon toasted sesame oil
  • 2 scallions, thinly sliced
  • 1 small cucumber, cut into matchsticks

Instructions

  1. Bring a pot of water to a boil. Lightly salt if needed based on the noodles you’re using. Cook the noodles according to the package directions. Reserve 1/2 cup cooking water, then drain.
  2. In a large bowl, stir together the chili crisp, soy sauce, rice vinegar, honey, and sesame oil.
  3. Add the hot noodles and toss well, loosening the sauce with reserved cooking water a tablespoon at a time.
  4. Divide between bowls and top with scallions and cucumber. Finish with another spoonful of chili crisp if desired.

Serving suggestions

Serve warm or at room temperature with steamed edamame, a jammy egg, or shredded rotisserie chicken.

Optional variations

Add sautéed mushrooms or baby bok choy. For a hotter bowl, replace half the Garlic Shallot with BLACKLAND Spicy Chili Crisp.