Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons soy sauce
  • 2 tablespoons gochujang (I use HOT)
  • 1 tablespoon sriracha (or more to taste)
  • 1 tablespoon chili-garlic sauce
  • 1 tablespoon chili crisp
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • Salt and pepper to taste
  • 12 ounces dried egg noodles
  • 2 tablespoons olive oil
  • 2-3 spicy chili peppers (I’m using serrano and bird’s eye – use your favorites)
  • Chili flakes, extra chili crisp, fresh chopped herbs, chopped roasted peanuts, chopped green onion

Instruction

  • Whisk together the spicy noodles sauce ingredients and set the sauce aside.
  • Boil the noodles in hot water per the packaging directions until done, about 4-5 minutes. Drain and set into a lightly oiled bowl.
  • Heat the oil in a wok or large pan and add the chili peppers. Cook for 5 minutes to soften.
  • Add the noodles and stir fry for 1 minute.
  • Stir in the spicy noodles sauce and toss to evenly coat.
  • Transfer to bowls. Garnish and serve.