Pan Fried Noodles With Chili Crisp

Hong Kong crispy pan fried noodles with a spicy, fragrant twist. Simple ingredients list - but there's nothing simple about the punchy flavor and addictive texture.

📝 Ingredients

• 2 tablespoons chili crisp
• 2 tablespoons vegetable broth (or chicken broth)
• 2 tablespoons soy sauce
• 1 tablespoon chinkiang vinegar
• 12 ounces chow mein noodles (about 340 grams)
• 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. 1Make the sauce: Mix the chili crisp, broth, soy sauce and chinkiang vinegar in a bowl and set aside.
2. 2Boil and drain the noodles: Prepare the chow mein noodles according to the timing instructions on the package. Don’t overcook! Drain well and separate the cooked chow mein noodles into 4 equal bunches.
3. 3Pan fry the noodles: In a large pan over medium-high heat add vegetable oil. When the oil is hot, add one bunch of the noodles and spread evenly across the bottom of the pan like a pancake. Fry the noodles for 3-5 minutes, until they become browned and crispy – then carefully turn them over. Fry on the other side for an additional 2-3 minutes until both sides are golden brown. Transfer to a plate and repeat with remaining noodle bunches.
4. 4Sauce, garnish and serve: Drizzle the pan-fried noodle cakes with about half of the sauce. Top noodles with cilantro, basil and scallions – and serve with remaining sauce on the side.