Make weeknight meals extra delicious with these ultra easy Spicy Sesame Chili Crisp Noodles made in under 10 minutes! These Lan Gan Ma noodles are saucy, creamy and BIG on flavour.
If you’ve never tried or even heard of The God Mother’s Chili Crisp Oil (Lao Gan Ma)… pause right now. Go to your local grocery store or asian market to and grab yourself a bottle. If you like spicy, I promise you– you NEED this condiment in your life. Like, not to exaggerate but it will change your life for the better.
Chili Crisp Oil is highly versatile and delicious with dumplings, veggies, stir fries, rice, tofu and of course– noodles.
Type of Noodles: Dao Xiao Mian
You can use any kind of wheat noodles for this dish but I highly recommend using Dao Xiao Mian (AKA ribbon noodles or knife cut noodles). Why? They’re wide and the curly edges makes it ideal for holding onto sauce. However, if you are avoiding gluten you can use thicker gluten-free noodles of your choice.
Spicy & Creamy Lao Gan Ma Sauce
- Asian sesame paste: not to be confused with tahini
- Soy sauce: or tamari got gluten free
- Chinese black vinegar: or rice vinegar in a pinch
- Sesame oil & garlic: for flavour and aroma
- Lao Gan Ma (Chili crisp oil): the best thing ever, seriously
- Scallions & sesame seeds: for garnish
What is Lao Gan Ma?
Lao Gan Ma (老干妈), or “Old Godmother” is a breand of chili sauce condiments created by a women (on the packaging) in Guizhou, China who opened up a small noodle stand in efforts to support her family. She would make her own chili sauce and mix it with noodles which soon became so popular, she started to sell them! There are three variations of Lan Gan Ma: chili oil with black bean, hot chili sauce and spicy chili crisp. For today’s recipe, I highly recommend the spicy chili crisp!
How to chili crisp noodles (+video)
Not only is this recipe made with just 8 Asian-pantry staple ingredients, it also takes less than 10 minutes to make:
- Cook the noodles: follow instructions on the packaging
- Mix the sauce in a serving bowl: saves dishes by mixing the sauce directly to the bowl!
- Toss noodles & sauce together: drain the noodles, add it to the bowl with the sauce and toss until all the noodles are well coated
Get fancy and garnish with sesame seeds, scallions and more chili crisp oil to taste!
More delicious noodle recipes to try:
- Korean Bibim Guksu (cold spicy korean noodles)
- Vegan Japchae
- White Sesame Tantanmen
- Black Sesame Tantanmen
- Veggie Pad Kee Mao
- Curry Udon
- Peanut Ramen Noodle Salad with Crispy Tempeh
If you recreate this Spicy Chili Crisp Sesame Noodles recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Spicy Chili Crisp Sesame Noodles
Description
Wide ribbon noodles coated in a spicy, creamy and flavour packed sauce! These slurp worthy lao gan ma noodles will give you life.
Ingredients
- 2 servings of wide and flat Chinese noodles (112g)
- 2 heaping tbsp of Asian sesame paste (40g)
- 1 1/2 tbsp soy sauce (22g)
- 2 tsp Chinese black vinegar (10g)
- 1/2 tbsp sesame oil (7g)
- 2 tbsp chili crisp oil, or to taste (28g)
- 2 garlic cloves, micro-grated (7g)
- 2 tsp maple syrup or sugar, optional
- 1 scallion or green onion (18g)
- toasted sesame seeds
Instructions
- Cook the noodles following manufactures instructions.
- While the noodles are cooking, add sesame paste, soy sauce, black vinegar, sesame oil, chili crisp oil, garlic and maple syrup to a serving bowl and stir until combined. Transfer half of the sauce to another serving bowl.
- Once noodles are finished cooking, drain and divide between the two bowls. Toss the noodles into the sauce until all the noodles are well coated. Taste and add more sauce ingredients to your liking. Garnish with scallions, sesame seeds and more chili crisp oil. Serve and enjoy!
SAVE IT FOR LATER! ↓
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I didn’t have Asian sesame paste so I toasted some sesame seeds in a pan and ground them in the Cuisinart. I must have used too many, because my sauce came out really, really thick. Even after diluting it was hard to mix with the noodles, but worth the effort. I will look for Asian sesame paste the next chance I get.
I saved the leftover sauce/past. It’s EXCELLENT on toast! I may make up another batch just for that.
I had none of the recipe’s ingredients in my pantry. I visited the Chinese grocery store with the list. I made this tonight. I followed the recipe exactly. The flavors are phenomenal! Thank you for a delicious recipe! I’ll be making it often!
This recipe took all of 5 minutes and satisfied every craving I had for noodles and chili crisp and comfort!! Well done, this will be a go to for me.
When in doubt, I pull this out. I found this recipe a couple of years ago and make it all the time. It’s so simple and delicious 🙂 I like to top with leafy greens like baby bok or thiner greens from the Chinese grocery.