Discovering the harmonious blend of flavors in "Noodles with Crispy Chilli Oil Eggs" can be an exquisite culinary journey. This dish offers a tantalizing dance of textures and tastes, where the smooth, chewy noodles intertwine with crispy chilli oil eggs, resulting in a symphony of sensations. The fragrant aroma of chilli oil, along with the richness of eggs and the contrasting textures of crispy and soft elements, create an unforgettable dining experience. Indulge in the art of crafting this delectable dish and embark on a flavor adventure that promises to satisfy your taste buds and leave you craving for more.
Here are our top 4 tried and tested recipes!
SPICY CHILI CRISP SESAME NOODLES
Wide ribbon noodles coated in a spicy, creamy and flavour packed sauce! These slurp worthy lao gan ma noodles will give you life.
Provided by Lisa Kitahara
Number Of Ingredients 10
Steps:
- 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!
10-MINUTE GARLIC CHILI OIL NOODLES
This quick & easy recipe features thick noodles tossed in an incredibly flavorful sauce, to be prepared in just 10 minutes! Topped with cilantro and green onions, these spicy and garlicky chili oil noodles are so simple to make but loaded with scrumptious flavor.
Provided by Elle
Time 10m
Number Of Ingredients 10
Steps:
- Cook noodles according to package instructions. Drain and place in a bowl. To serve the noodles cold, rinse under cold water for a few seconds then drain.
- Add garlic, chili flakes, white parts of green onion, light & dark soy sauce, chinese black vinegar, salt, and sugar over the noodles.
- Heat oil in a saucepan until sizzling hot. Pour the hot oil over the chili flakes and garlic, and mix until the noodles are evenly coated. Garnish, add more soy sauce if needed, and enjoy!
Nutrition Facts : Calories 520 kcal, ServingSize 1 serving
NOODLES WITH CRISPY CHILLI OIL EGGS
Make your own crispy chilli oil and use it to season noodles and pak choi. Top with fried eggs for the ultimate comfort food
Provided by Cassie Best
Categories Dinner
Time 1h15m
Number Of Ingredients 20
Steps:
- To make the chilli oil, tip the shallots, garlic, cinnamon stick, star anise and oil into a wide pan (a deep frying pan is good), then bring to a gentle sizzle. Cook for 15-20 mins over a low-medium heat, stirring now and again, until the shallots and garlic are crisp and golden brown. They will burn easily if the heat is too high, so watch the pan.
- Meanwhile, toast the sesame seeds in a dry pan until golden, then tip into a bowl and set aside. Put the cumin seeds and Szechuan peppercorns in the pan and toast for 1-2 mins until aromatic. Tip into a pestle and mortar or spice grinder, and grind to a powder. Mix with the toasted sesame seeds.
- Add the ginger, chilli flakes, soy and sugar to the bowl with the toasted, ground spices. When the shallots and garlic are crisp, strain the oil over the bowl using a sieve. Leave the crispy bits of garlic and shallot in the sieve to cool and become even more crisp. Discard the cinnamon and star anise.
- Stir the cooled shallots and garlic through the spiced oil mixture. Will keep chilled for up to two weeks in an airtight, sterilised jar.
- When ready to make the noodles, heat the veg oil in a wok. Add the pak choi and stir-fry for a minute with a splash of water and a pinch of salt. Cover with a lid (or a baking tray if you don't have one). Steam for a minute, then lift the veg from the wok, letting any liquid drip off. Set aside on a plate. Put the vinegar, soy sauce, sesame oil and sugar in the pan along with 2 tsp of the crispy chilli oil. Bring to a bubble, then add the noodles and toss for a few minutes over a high heat until the sauce is clinging to the noodles and they're soft and slippery. Divide the noodles between two bowls and put the pak choi on top.
- Wipe out the pan. Add another drizzle of the crispy chilli oil along with about 2 tsp of sediment from the jar. When sizzling, crack in the eggs and fry until crispy around the edge, spooning over the oil as they cook. Slide the fried eggs over the noodles, adding more crispy bits from the jar, if you like.
Nutrition Facts : Calories 374 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 2 milligram of sodium
CRISPY CHILI OIL-FRIED EGGS RECIPE BY TASTY
Upgrade your breakfast with these crispy, colorful fried eggs. Crunchy chili oil infused with fragrant Sichuan peppercorns and Chinese five-spice gives a slight kick to perfectly fried eggs for the best breakfast combo ever!
Provided by Aleya Zenieris
Categories Sides
Time 1h20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the chili oil: Add the shallot, garlic, Sichuan peppercorns, bay leaves, cinnamon sticks, and peanut oil to a small saucepan. Cook over medium-low heat until the temperature reaches 215-225°F (101-107°C). Simmer for 30 minutes, until the aromatics are golden brown, but not burnt. The oil should be gently simmering, with tiny bubbles rising to the surface. If the oil gets too hot or the aromatics start to brown too quickly, reduce the heat to low.
- Add the Sichuan red chili flakes and Chinese five-spice powder to a medium, heatproof bowl. Place a fine-mesh strainer over the bowl. Carefully pour the hot oil through the strainer over the chili flakes and discard the aromatics left behind. Stir in the salt until dissolved. Let the chili oil cool completely before transferring to an airtight container. The chili oil will keep in the refrigerator for up to 6 months.
- Make the egg skillet: In a 10-inch cast iron skillet, heat 4 tablespoons of chili oil over medium heat until sizzling. Crack the eggs into the skillet and season with kosher salt. Cook for 2-3 minutes, depending on your preferred yolk doneness. Carefully tilt the skillet to distribute the chili oil around the eggs and use a spoon to baste the eggs with the oil.
- Remove the skillet from heat and top the eggs with the dill, scallions, and flaky sea salt. Serve with toasted bread.
- Enjoy!
Tips:
- To make the crispy chili oil, use a neutral oil with a high smoke point, such as grapeseed or canola oil.
- When frying the chili flakes, be careful not to burn them. They should be fragrant and slightly crispy, but not black.
- If you don't have Shaoxing wine, you can substitute dry sherry or another Chinese rice wine.
- Be sure to use fresh eggs for this recipe. Old eggs will not fry up as well.
- When frying the eggs, be patient and cook them over medium heat. This will help them to cook evenly and prevent them from burning.
- Serve the noodles immediately topped with the crispy chili oil, fried eggs, and your favorite garnishes.
Conclusion:
This noodles with crispy chili oil and eggs is a quick, easy and delicious weeknight meal. It's packed with flavor and texture, and it's sure to be a hit with the whole family. So next time you're looking for a new noodle dish to try, give this one a shot. You won't be disappointed!
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