Lao Gan Ma is a famous Chinese brand of chili crisp sauces, founded by Tao Huabi in Guizhou province. It is known for its signature chili oil with fermented black beans and crunchy garlic pieces. It is a savory, crunchy, spicy topping used in many noodle dishes.

What to add to chili crisp noodles?

You can add ground pork, shredded chicken, or crispy tofu for protein. Bok choy, bean sprouts, and scallions add freshness. A soft-boiled egg, toasted sesame seeds, and extra raw garlic make excellent garnishes. A dollop of peanut butter or Chinese sesame paste helps bind the sauce together.

Can I eat chili crisp in my noodles?

Yes, chili crisp is designed as a condiment for noodles. It adds crunch, heat, and deep umami flavor. To get the best result, mix the chili crisp with soy sauce, vinegar, and sesame oil before tossing it with hot noodles. This creates a balanced sauce rather than just an oily coating.

What are some good recipes using chili crisp?

Aside from these chili oil noodles, chili crisp is excellent on fried rice, dumplings, and scrambled eggs. You can also stir it into mayonnaise for a spicy sandwich spread, or drizzle it over roasted vegetables. It works well as a finishing oil for soups and braised meats.

Can I make these noodles vegan?

Yes, this recipe is easily made vegan. Simply omit the ground pork and use a vegan noodle. Ensure your soy sauce is vegan, and use tahini or peanut butter instead of Chinese sesame paste, which sometimes contains honey. The resulting Sichuan chili crisp noodles will be just as flavorful and satisfying.

The Best Chili Crisp Noodles Recipe (20 Minutes)

Name: Chili Crisp Noodles That Hit Every Texture and Flavor Note
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 3 tbsp chili crisp (Lao Gan Ma or Fly By Jing); 2 tbsp soy sauce; 1 tbsp Chinese black vinegar; 1 tbsp toasted sesame oil; 1 tbsp Chinese sesame paste, tahini, or natural peanut butter; 1 tsp grated fresh ginger; 1 tsp sugar; 1 clove garlic (minced); 2 tbsp warm noodle cooking water; 12 oz fresh wheat noodles or dried Chinese noodles; 2 baby bok choy (halved); 4 oz ground pork (optional); 2 scallions (sliced); 1 tsp toasted sesame seeds; 1 soft-boiled egg (optional)

Description

This chili crisp noodles recipe combines chewy wheat noodles with a glossy, emulsified sauce of chili crisp, soy sauce, black vinegar, and sesame paste. Ready in 20 minutes, it delivers a balanced mix of heat, acidity, and rich umami.

Ingredients

Scale

For the sauce:

3 tbsp chili crisp (Lao Gan Ma or Fly By Jing)

2 tbsp soy sauce

1 tbsp Chinese black vinegar

1 tbsp toasted sesame oil

1 tbsp Chinese sesame paste, tahini, or natural peanut butter

1 tsp grated fresh ginger

1 tsp sugar

1 clove garlic (minced)

2 tbsp warm noodle cooking water

For the noodles and mix-ins:

12 oz fresh wheat noodles or dried Chinese noodles

2 baby bok choy (halved)

4 oz ground pork (optional)

For garnish:

2 scallions (sliced)

1 tsp toasted sesame seeds

1 soft-boiled egg (optional)

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Instructions

1. Bring a large pot of water to a rolling boil. Add the fresh wheat noodles and stir immediately to separate the strands. Cook for 1 to 2 minutes until firm but yielding.

2. Scoop out 1/4 cup of the starchy cooking water and set it aside. Add the halved baby bok choy to the pot for the last 30 seconds of cooking until the greens wilt slightly but retain their crunch.

3. While the noodles cook, combine the chili crisp, soy sauce, black vinegar, toasted sesame oil, sesame paste, grated ginger, sugar, and minced garlic in a large mixing bowl. Mix until a thick, glossy paste forms.

4. If using ground pork, brown it in a skillet over medium-high heat until crispy and cooked through. Add the rendered pork and its fat to the sauce bowl and stir to combine.

5. Drain the noodles and bok choy. Immediately transfer the hot noodles to the sauce bowl. Pour 2 tablespoons of the reserved starchy cooking water over the noodles.

6. Toss vigorously with tongs or chopsticks for 30 seconds. The heat and starchy water will emulsify the sesame paste and chili oil into a smooth, clingy sauce that coats every noodle.

7. Divide the noodles between serving bowls. Top with the sliced scallions, toasted sesame seeds, and a soft-boiled egg if desired. Serve immediately while hot.

Notes

Store any leftover noodles and sauce separately in the refrigerator for up to 2 days. Reheat the noodles in a skillet with a splash of water to loosen the sauce.

For a vegan version, omit the ground pork and the soft-boiled egg. Ensure your soy sauce is vegan and use tahini instead of Chinese sesame paste.

If your chili crisp is particularly spicy, scale back to 2 tablespoons and add an extra teaspoon of sugar to balance the heat.

Prep Time: 10 min
Cook Time: 10 min
Category: Main Course
Method: Stovetop
Cuisine: Asian

Nutrition

Serving Size: 1 cup
Calories: 380 kcal
Sugar: 4 g
Sodium: 680 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 14 g
Cholesterol: 45 mg