How to Cook Chili Crisp Noodles: Stovetop, Cold, and Brothy

Quick answer

Cook chili crisp noodles by boiling them until just tender, then toss with the included chili crisp sauce. For stovetop, serve hot; for cold, rinse under cold water and add fresh vegetables; for brothy, add hot broth and toppings.

Step-by-step cooking methods

1. Boil noodles: Bring a pot of water to a rolling boil. Add noodles and cook for 5–6 minutes, stirring gently to separate strands. Start checking at 5 minutes for doneness—noodles should be tender but still chewy. Do not rely solely on the package time; taste a strand early to avoid overcooking.
2. Stovetop method: toss and serve hot: Drain noodles, reserving 2 tablespoons of cooking water. Return noodles to the pot, add the chili crisp sauce and reserved water, and toss over low heat for 30 seconds until glossy. Serve immediately. Reserved water helps the sauce cling; without it, the noodles can be dry.
3. Cold method: rinse and chill: After draining, rinse noodles under cold running water for 30 seconds to stop cooking and remove starch. Drain well, then toss with half the sauce. Add sliced cucumber, scallions, or sesame seeds if desired. Chill for 10 minutes before serving. Taste after mixing; add more sauce if needed, as cold temperatures mute the heat.
4. Brothy method: build the bowl: While noodles cook, heat 1 cup of broth per serving. Stir in the chili crisp sauce until dissolved. Place drained noodles in a bowl, pour hot broth over, and add toppings like bok choy or a soft-boiled egg. Adjust broth amount to your preferred soupiness; start with 1 cup and add more if desired.

Product facts

• Chili Crisp Noodles: Sun-dried, never fried knife-cut noodles hold sauce well and cook in 6 minutes. The textured surface grips chili crisp sauce, so every bite is flavorful, and the quick cook time makes this a fast meal option.