Chili Crisp Egg Noodles

Chili crisp egg noodles combine soy sauce, sesame oil, jammy fully set eggs, and scallions for a quick, spicy stovetop meal.

Prep: 5 min · Cook: 15 min · Yield: 2 · Method: Stovetop

Ingredients

• 8 oz dried noodles
• 4 large eggs
• 2 tbsp chili crisp
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 3 scallions

Cooking instructions

1. Bring a medium pot of water to a boil. Add the eggs, lower the heat to maintain a gentle boil, and cook for 10 minutes until the yolks and whites are fully set. Transfer the eggs to cold water, then peel and halve them. (about 10 min) — Gentle boil
2. Return the pot of water to a boil. Cook the noodles according to the package directions until tender. Reserve 1/4 cup cooking water, then drain the noodles. (about 5 min) — Boiling
3. Whisk the chili crisp, soy sauce, sesame oil, and 2 tablespoons reserved noodle water in the warm pot. (about 1 min) — Warm pot, off heat
4. Return the drained noodles to the pot and toss until evenly coated with the sauce. (about 1 min) — Warm pot, off heat
5. Divide the noodles between bowls. Top with the halved eggs and sliced scallions. (about 1 min)