Does chili crisp need to be in the fridge?

It depends on the brand. Some chili crisp oils contain garlic or shallots that can spoil at room temperature, so refrigerating is often recommended after opening. Always check the label. Homemade versions should definitely be kept in the fridge to stay fresh longer.

Are you supposed to stir chili crisp?

Yes! Before using, give your chili crisp a good stir. The spicy solids—crispy garlic, chili flakes, and aromatics—tend to settle at the bottom, while the oil rises. Stirring ensures you get the full flavor and texture in every spoonful.

How to cook chili noodles the right way?

Chili Crisp Noodles are best when noodles are cooked just until tender, drained, and tossed immediately with the sauce while warm. This helps the sauce coat evenly. Always whisk your sauce separately, then mix and toss well.

How do you use spicy chili crisp in ramen?

Easy! Stir spicy chili crisp directly into your ramen broth or drizzle it on top just before serving. It adds crunch, heat, and depth to both instant and homemade ramen. You can also add it to the noodle seasoning for an extra kick.

Chili Crisp Noodles – Best 10-Minute Spicy Recipe

Name: Chili Crisp Noodles – A Quick, Addictive 10-Minute Recipe You’ll Love
Prep time: 10 min
Total time: 10 min
Cuisine: Asian Fusion
Ingredients: 2 nests Tagliatelle – or your favorite wheat noodles; 2 tbsp Peanut Butter – or Tahini; 2 tbsp Soy Sauce; 1 tsp Rice Vinegar; ½ tsp Sesame Oil; 1–2 tbsp Chili Crisp Oil – to taste; Pinch of Sugar – optional; 2 Spring Onions – sliced into rings

Description

Bold, spicy, and done in 10 minutes—these chili crisp noodles deliver restaurant-level flavor with everyday pantry ingredients.

Ingredients

2 nests Tagliatelle – or your favorite wheat noodles

2 tbsp Peanut Butter – or Tahini

2 tbsp Soy Sauce

1 tsp Rice Vinegar

½ tsp Sesame Oil

1–2 tbsp Chili Crisp Oil – to taste

Pinch of Sugar – optional

2 Spring Onions – sliced into rings

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Instructions

1. Cook noodles according to package instructions. Drain and set aside.

2. Whisk together peanut butter, soy sauce, rice vinegar, sesame oil, and chili crisp oil in a small bowl.

3. Taste and adjust with more chili crisp or a pinch of sugar if needed.

4. Divide noodles into bowls and pour the sauce evenly over both.

5. Use chopsticks or forks to toss noodles until fully coated in sauce.

6. Top with chopped spring onions and serve immediately.

Notes

Use tahini for a nut-free version.

Add protein like tofu or egg for a fuller meal.

These noodles taste great hot or cold.

Store leftovers in an airtight container for up to 3 days.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dinner
Method: No Cook
Cuisine: Asian Fusion