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Pan Fried Noodles with Crispy Chili Oil


1 tbsp Chotto Motto Crispy Chilli Oil
1 tbsp vegetable broth
1 tbsp soy sauce
1/2 tbsp Chinkiang vinegar
375g chow Mein noodles
1/2 tbsp vegetable oil
4 scallions, chopped finely
1/4 cup cilantro, chopped finely
1/4 cup, chopped finely
Ground sesame seeds for garnish (optional)

In a bowl, combine all of the sauce ingredients and put them aside.

Prepare your chow Mein noodles according to the package directions. Drain thoroughly and divide cooked chow Mein noodles into four equal bunches.

Add vegetable oil to a large oily skillet set over medium-high heat. When the oil is hot, add one bunch of your noodles and spread evenly around the bottom of the pan, similar to how you would like a pancake.

Fry the noodles for 3-5 minutes, or until golden and crispy, and then carefully flip them over—Cook more for three minutes on the opposite side, or until both sides are golden brown.

Transfer the noodle bunches to a dish and repeat with the remainder of the noodle bunches.

Drizzle roughly half of the sauce over cooked noodle 'cakes.' Noodles should be topped with cilantro, basil, and scallions — and the remaining sauce should be served on the side.

Crispy Chilli Oil

The essential Pantry Ingredient

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