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Writer's pictureSusie Csorsz Brown

Chili Crisp Sesame Noodles

Let's jump on the Chili crisp wagon, shall we? I mean, all the good stuff we love in sauces -- a bit of hit, tons of flavor, lovely color and super versatile -- is in that jar! Here, it shines with tahini, on a super easy, super versatile noodle dish that is as home next to a piece of protein as it would be in your lunch box. Looking for meatless option? No problem, this can stand on it's own.


The veggies listed are just a suggestion. Add what you love, add what you have on hand. I loved this with a lot (a lot!) of ribboned kale, but the other veggies listed are super super yummy too. Hope you try it!


Chili Crisp Sesame Noodles


Yield: 6 servings


Ingredients


Sauce


1/4 cup neutral cooking oil such as canola

1/4 cup tahini

1/3 cup soy sauce

3 tablespoons pomegranate molasses (or balsamic vinegar)

1 tablespoon toasted sesame oil

1 tablespoon grated fresh ginger

2 teaspoons grated garlic

2 teaspoons maple syrup

5 tablespoons spicy chile crisp, divided

1 to 2 tablespoons water, if needed

Salt and pepper, to taste


Salad


5 - 7 cups veggies (suggestions: julienne carrots, kale chopped into ribbons, purple cabbage, bite-size cauliflower and broccoli florets, peppers, cut into thin strips, or your favorite veggies). Note: yes, that’s a big range of veggies. You can add as much as you’d like, or as little as you’d like. Super flexible!

1 pound fresh lo mein noodles or uncooked spaghetti or fettuccine, or fresh lo mein noodles, if you have them on hand


Directions


Make the sauce: In a medium bowl, Whisk together the cooking oil, tahini, soy sauce, vinegar, sesame oil, ginger, garlic, maple syrup, and 3 tablespoons of the spicy chile crisp in a large bowl. The sauce should be thin and pourable; whisk in water, 1 tablespoon at a time, if needed to thin. Taste, and add salt and pepper to preference. Set aside.


Cook the noodles according to package directions. Drain well,


In a large bowl, combine the veggies with the sauce. Toss with tongs to coat well. Add the pasta, bit by bit, tossing to coat, until all pasta is added. Dressed noodles can be served warm, chilled, or at room temperature.


To serve, drizzle noodle mixture with remaining 2 tablespoons chile crisp. Enjoy!

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