Chili Crisp Yakisoba? Yup. We’re combining my two favorite things – a fragrant and spicy chili crisp condiment and perfectly pan-fried noodles in this winning dish!
Have you heard of chili crisp? It’s the star of this Chili Crisp Yakisoba dish, and it’s kind of a big deal. At least it is to me. Chili Crisp is a Chinese condiment made by infusing garlic, onions, ginger, chili peppers in oil. It’s crispy (hello, fried onions and garlic chips), spicy (lots of crushed red pepper flakes), salty (soy sauce), sweet (with a touch of sugar), and is basically a flavor bomb of all things good.
Now that I’ve waxed poetic about Chili Crisp, let’s talk about how we’re using it today – in a Chili Crisp Yakisoba dish. Pan fried noodles are tossed in chili crisp sauce, which is all topped with stir fried bok choy. We’re fininshing the dish with a perfectly cooked egg fried in… you guessed it, in chili crisp oil. I *might* be drooling.
How to make Chili Crisp
The key to making the perfect chili crisp? Slice everything you toss into the oil to simmer in really thin slices. Then, just be patient. Low and slow is the way to go!
It will take about 20 minutes for the shallots, garlic, and ginger to take on color at a low setting, but this is when the oil is taking on all its goodness. When you start to see a golden hue, just be sure to keep an eye on it so that it doesn’t go from perfectly golden to perfectly burned. It can happen fast.
Once you’ve made and cooled your chili crisp, it’ll keep in the fridge for up to two weeks.
How to make Pan Fried Yakisoba with Chili Crisp
The key to any great noodle bowl is…. the noodles! I’ve used Fortune Yaki-Soba Noodles, from JSL Foods in this dish. To get them ready for the wok, simply empty the fresh noodles into a colander and rinse with warm water. Gently toss the noodles in the water to get rid of excess starch and to loosen up the strands.
I love this Pan Fried Yakisoba because of how customizable it is. This version is vegetarian, but mix and match with whatever proteins and veggies you like. I had a full bok choy ready to harvest in my garden, but broccoli, green beans, or cabbage would be great too.
And even if you do add some cooked chicken, shrimp, or beef to this noodle dish – don’t skip frying an egg for each bowl in the chili crisp oil. The ruffled edges of the egg get crispy in the oil and it’s ooooh so good!