Pan-Fried Chili Noodles

Ingredients

  • 2 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 (for frying)
  • 3 finely chopped green onions
  • 1/4 cup cilantro
  • 1/4 cup basil

Directions

  1. Whisk together all the ingredients up to the vinegar.
  2. Prepare your noodles al dente (about 1 minute less than the instructions on the package).
  3. Heat a wok or large pan to medium-high and add the vegetable oil. When the oil is hot, add 1/2 of your noodles and spread evenly across the bottom of the pan.
  4. Fry the noodles for 3-5 minutes, until they become browned and crispy – then carefully turn them over and add half of your sauce mixture. Fry for an additional 2-3 minutes, and transfer to a plate.
  5. Repeat with remaining noodle bunches. Mix the noodles together and toss with scallions, basil, and cilantro. Serve immediately.
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