Pan-Fried Chili Crunch Noodles

Servings

4

Prep Time

10 minutes

Cook Time

15 minutes

Crispy-edged noodles tossed in a savoury, garlicky chili sauce with sesame and just the right amount of heat make this seriously craveable bowl hard to put down.

Ingredients

  • 1 tbsp Organic Spicy Chili Crunch
  • 2 tsp sesame oil
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar or Chinese black vinegar
  • 340 g egg noodles (for gluten-free, use a hearty pasta that doesn�t fall apart easily)
  • 1 tbsp vegetable oil
  • 3 green onions, finely chopped
  • 1/4 cup basil
  • 1/4 cup cilantro

Directions

  1. Whisk together Organic Spicy Chili Crunch, sesame oil, soy sauce and vinegar.

  2. Prepare the noodles al dente, about 1 minute less than the package directions.

  3. Heat a wok or large pan over medium-high heat and add half the vegetable oil. Add half the noodles and spread them evenly across the pan.

  4. Fry for about 3 minutes, until slightly crispy. Carefully turn, add half the sauce and cook for another 2�3 minutes. Transfer to a plate.

  5. Repeat with the remaining oil, noodles and sauce.

  6. Toss both batches together with the green onions, basil and cilantro. Serve immediately.