Name: Chili Crisp Scallion Noodles
Cook time: 15 min
Total time: 15 min
Ingredients: 2 Scallions (bunches, cut into 2-inch segments); 1/3 cup Neutral Oil; 4 garlic (cloves, thinly sliced); 2 tbsp Chili crisp; 1-2 tbsp Light Soy Sauce (Adjust to taste); 1 tbsp Dark Soy Sauce; 1 tsp Sesame oil; 1 tsp Sugar; 1 tsp Rice vinegar; 8 oz Udon noodles (dried); Scallion greens (thinly sliced); Toasted sesame seeds; Chili crisp (extra, for drizzle)

Chili Crisp Scallion Noodles

Silky udon noodles drenched in a fragrant blistered scallion oil and chili crisp sauce.

Print Rate

Cook Time: 15

Total Time: 15

Servings: 2

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Unit Conversion

Metric conversions are approximate

Equipment

Ingredients

Scallion Oil

2 Scallions bunches, cut into 2-inch segments
1/3 cup Neutral Oil
4 garlic cloves, thinly sliced

Sauce

2 tbsp Chili crisp
1-2 tbsp Light Soy Sauce Adjust to taste
1 tbsp Dark Soy Sauce
1 tsp Sesame oil
1 tsp Sugar
1 tsp Rice vinegar

Noodles

8 oz Udon noodles dried

To Finish

Scallion greens thinly sliced
Toasted sesame seeds
Chili crisp extra, for drizzle

US Customary – Metric

Instructions

Cook the Noodles

Boil dried udon in well-salted water according to package until just tender. Drain and rinse under cold water to stop the cooking. Shake off excess water and set aside.

Build the Sauce

In a medium-hot pan, add neutral oil, chili crisp, scallions, garlic, light soy sauce, dark soy sauce, sesame oil, sugar, rice vinegar, and chicken stock. Stir and let it sizzle 20 seconds.

Toss the Noodles

Add udon directly to the pan and toss continuously until every strand is fully coated and glistening. Work quickly so the noodles pick up sauce evenly before it tightens.

Plate and Finish

Twirl noodles into a high mound and spoon any remaining sauce from the pan over the top. Finish with fresh scallion greens, sesame seeds, and a heavy chili crisp drizzle.