Recipes and Cooking Chili-Garlic Crisp Noodles 3.0 (1) 1 Review Make your DIY chili crisp (or your purchased condiment) into a meal by using it in this chili crisp noodles recipe topped with an egg. Or make it even heartier by adding in another favorite protein such as tofu, pork, or beef. By Sammy Mila Sammy Mila Instagram Sammy Mila is a Culinary Specialist/Food Stylist for Better Homes & Gardens. She has also worked with other brands such as Walmart, Food & Wine, AllRecipes, EatingWell, and Forks Over Knives. She has over 10 years of experience and a degree in Culinary Science from Iowa State University. She has led countless projects including recipe development/testing, food photography, food videography, and has even hosted many recipe walkthrough videos. In her spare time, Sammy spends most of day with her toy poodle, Beans! Learn about BHG's Editorial Process Updated on March 29, 2021 Print Rate It Share Share Tweet Pin Email Start To Finish Time: 20 mins Servings: 6 Jump to Nutrition Facts Ingredients 16 ounce dried papperdella pasta or two 10oz pkgs refrigerated or frozen udon noodles ½ cup of Chili-Garlic Crisp recipe, plus more for garnish ¼ cup butter 3 tablespoon oyster sauce 1 tablespoon reduced sodium soy sauce Fried eggs (optional) Thinly sliced green onions and toasted sesame seeds (optional) Chili-Garlic Crisp 1 ¼ cup vegetable oil 2 inch piece of ginger, sliced 2 star anise pods ½ cup chopped garlic, packed ½ cup chopped shallot, packed ¼ cup crushed red pepper flakes 2 tablespoon brown sugar 1 tablespoon reduced sodium soy sauce 2 teaspoon umami/mushroom seasoning or 2 Tbsp. reduced sodium soy sauce Directions Cook noodles according to package directions, reserving ½ cup pasta water. Meanwhile, combine chili-garlic crisp, butter, oyster sauce, and soy sauce in a large skillet over medium-high heat. Add cooked noodles and pasta water, tossing continuously to coat. Top with a fried egg, if desired. Garnish with additional chile crisp, green onions, and sesame seeds. Chili-Garlic Crisp Heat oil over medium heat in a small saucepan. Add ginger and star anise. Cook about 10 minutes to infuse the oil. Remove aromatics from the oil and discard. Reduce heat to medium-low. Add shallot and garlic. Cook about 25 to 30 minutes or until shallot and garlic is browned. Meanwhile, in a medium heatproof bowl, combine crushed red pepper flakes, brown sugar, soy sauce, and umami seasoning. Carefully add hot oil mixture to bowl and stir to combine. Let cool completely. Store, covered, in a pint-size jar and up to 1 month. Dera Burreson Rate it Print Nutrition Facts (per serving) 302 Calories 18g Fat 31g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 302 % Daily Value * Total Fat 18g 23% Saturated Fat 5g 25% Cholesterol 15mg 5% Sodium 463mg 20% Total Carbohydrate 31g 11% Total Sugars 2g Protein 5g Vitamin C 1.2mg 6% Calcium 12mg 1% Iron 0.1mg 1% Potassium 165mg 4% Folate, total 2.8mcg Vitamin B-12 0mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.