A generous amount of chilli crisp, a famous Chinese condiment that can be found “everywhere” these days, gives a firecracker crunch to these Chilli Crisp Noodles, which are quite easy to cook. Add more chilli crisp or ginger for a bolder version, a little more sugar for a sweeter sauce, or a splash of water to thin it out.
- 8 oz (225g) spaghetti (use gluten-free spaghetti if needed)
- 2 tablespoons sesame oil
- 3 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 tablespoon chili sauce (such as Sriracha or Sambal Oelek)
- 3 tablespoons soy sauce or tamari (for a gluten-free option)
- 2 tablespoons maple syrup or agave nectar
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame seeds
- 2 green onions, sliced (for garnish)
- Fresh cilantro leaves (for garnish)
- Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- In a small bowl, mix together the chili sauce, soy sauce, maple syrup or agave nectar, and rice vinegar to make the sauce. Set aside.
- In a large skillet or wok, heat the sesame oil over medium-high heat.
- Add the minced garlic and grated ginger to the skillet. Sauté for about 1 minute or until fragrant.
- Pour the sauce mixture into the skillet and bring it to a simmer.
- Add the cooked spaghetti to the skillet and toss it with the sauce until the spaghetti is well coated.
- Continue to cook for another 1-2 minutes, allowing the flavors to meld.
- Remove the skillet from the heat and sprinkle the toasted sesame seeds over the spaghetti.
- Serve the Quick Chili Sesame Spaghetti in individual bowls or plates.
- Garnish with sliced green onions and fresh cilantro leaves.
- Calories: 350 kcal
- Total Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 58g
- Fiber: 2g
- Sugars: 9g
- Protein: 9g