Springy wheat noodles tossed in a punchy chili crisp, soy, black vinegar-style sauce with garlic and spring onions. This pistachio version is finished with pistachios. Ready in about 15 minutes.
Prep 5 min Cook 10 min Serves 2 Easy
Ingredients
🧄Garlic3 cloves, minced
🧅Spring Onions3, sliced
🫙Soy Sauce2 tbsp
🫙Sugar1 tsp
🫙Rice Vinegar1 tbsp
🌾Wheat Noodles200 g
🌶️Chili Paste2 tbsp chili crisp
Optional extras
🫙Sesame Seeds1 tsp
🥜Pistachios2 tbsp, chopped
Instructions
1
Boil the noodles according to the packet; reserve a few spoons of cooking water.
2
In a large bowl, mix chili crisp, soy sauce, vinegar, sugar and garlic.
3
Drain the noodles and toss them straight into the sauce, loosening with the reserved water.
4
Top with spring onions and sesame seeds and serve right away.
5
Top with chopped pistachios.
Chef's tip
Reserve a splash of the cooking water; it helps the sauce cling to the noodles.
