Chili Crisp Scallion Noodles
Silky udon noodles drenched in a fragrant blistered scallion oil and chili crisp sauce.
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Servings: 2
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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
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.