Flavorful chili crisp and lots of fresh ginger add the most incredible punch of flavor to these quick and easy ginger chili crisp noodles! Ready in 20 minutes and easy to customize with your favorite protein and vegetables.
Skip that takeout tonight! I’ve got your Monday night fix that’s ready for your table in only about 20 minutes and dare I say, better than anything else.
Mess of noodles meets chili crisp and a whole lot of ginger and the end result is one beautiful pan full of noodles that more often than not, ends up being eaten straight out of said pan.
I meaaaaaan…just look at that glorious pile.
Spice-lovers, you’re going to especially love these noodles because they pack a pretty decent punch of heat thanks to the chili crisp! Feel free to make them as spicy or as mild as you desire.
These Chili Noodles feature…
- Spicy chili crisp and lots of fresh ginger and green onions
- Tender rice noodles
- Ready in 20 minutes with only a handful of ingredients and so much faster than takeout
Making the Chili Noodles
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Sesame oil
- Ginger
- Garlic
- Green onion
- Soy sauce
- Honey
- Chili crisp
- Rice noodles
- Sesame seeds
What is Chili Crisp?
Chili crisp is an ingredient that every chef should have a jar of in their pantry! This Chinese-based ingredient features fried chili pepper flakes and lots of aromatic ingredients like garlic and onion infused in oil. It’s very flavorful and heavy on the texture making it great as a condiment or sauce component in dishes.
You can find chili crisp in the Asian section of most major grocery stores alongside the other sauces. I’ve also bought amazing chili crisp off of Amazon.
Tips for Perfect Chili Noodles
- Use a wok – using a wok gives you a heating surface most ideal for stir fries. If you don’t have a wok, you can use a large stainless steel skillet instead.
- Use fresh garlic, ginger, and green onions – you can’t beat the flavor that these fresh aromatics give the noodles.
- Sauté aromatics – cook the garlic, ginger, and green onions in a bit of sesame oil until just fragrant. This sets the flavor base for the noodles.
- Reserve pasta cooking water – set aside 1/2 cup pasta soaking or cooking water. This helps loosen up the sauce a bit when the noodles get added.
Recipe Variations
Try these ideas for a different twist on these noodles.
- Adjust heat level – use less chili crisp for a more mild flavor. Alternatively, for more heat, start with 4 tablespoons chili crisp per recipe instructions and work your way up.
- Add veggies – try adding sauteed carrots, broccoli, mushrooms, sweet pepper, or snow peas.
- Add protein – seared steak, chicken, or pork strips would be a great meaty addition to these noodles.
How to Prep Noodles
When using rice noodles, there are two ways you can choose from to cook them.
- The most traditional way is to soak noodles in hot top water for 20-60 minutes until noodles reach your desired level of al dente. This method takes a little longer, but I find leads to the best noodles that hold their structure and won’t break once added to the sauce.
- An alternative cooking method that’s a bit faster is to boil the noodles in water like you would regular pasta. Be very careful with this method because it’s very easy to accidentally overcook the noodles.
The spicy chili crisp combined with all that aromatic fresh ginger gives these noodles pretty much a god-tier amount of flavor. You’ll be slurping them straight from the pan.
Trust me, this is the recipe you will want to turn to the next time you get an Asian food takeout craving! 20 minutes start to finish kinda seals the deal here.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More quick noodle dishes to throw together!
Ginger Chili Crisp Noodles
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Ingredients
- 1 tablespoon sesame oil
- 2 tablespoons grated fresh ginger
- 3 medium cloves garlic, minced
- 1/2 cup thinly-sliced green onions
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons honey or agave nectar
- 4-6 tablespoons chili crisp
- 10 oz wide rice noodles, cooked according to package instructions to al dente and 1/2 cup pasta water reserved
- Salt and pepper to taste
- Additional chili crisp, sliced green onions and sesame seeds for topping
Instructions
- In a large skillet or wok, heat sesame oil over medium-high heat until shimmery. Add ginger, garlic, and green onion and cook 2-3 minutes until fragrant. Add soy sauce, honey, and chili crisp and cook 1-2 minutes until bubbly.
- Toss cooked noodles into sauce and allow to cook 2-3 minutes over medium-high heat, tossing frequently until sauce is clinging to noodles. Add a splash or two of reserved pasta cooking water as needed to loosen sauce.
- Season noodles with salt and pepper to taste and garnish with additional chili crisp, green onions, and sesame seeds if desired. Enjoy!
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