chili oil noodles featuring the notorious @flybyjing sichuan chili crisp! it’s high quality, made in small batches in Chengdu, Sichuan, so you don’t really have to add much to it.
cooking instructions:
1. boil taiwanese flat noodles for 5-7 minutes depending on instructions
2. prepare your garnishes: slice some scallions (i used about 2 stalks), cilantro and cucumbers
3. when your noodles are done, add them to a bowl. save about 1-2 tbsp of noodle water to mix
4. add @flybyjing sichuan chili crisp, soy sauce, sesame oil, sugar and noodle water to the bowl. the trick is to do two tbsp chili crisp, then one tbsp chili oil only (or 1 tbsp chili crisp, 2 tbsp chili oil depending on preference)
5. add your toppings: scallions, cilantro, sesame seeds and cucumbers
6. mix well until all your noodles are drenched in the delicious sauce. enjoy!
