China · Home-style
Chili Sauce Mixed Noodles
Boiled noodles tossed with a spoonful of chili crisp and a little soy sauce, nothing else.
Lao Gan Ma is a small-town chili sauce from Guizhou that became a pantry item across the country, and mixing it with plain boiled noodles is how most people first meet it. The point of the dish is that nothing stands in the way: no stock, no vegetables, no meat. If the noodles are properly drained, the sauce clings to every strand and the bowl takes two minutes.
Ingredients
- water1 l
- amount of noodles120 g
- chili crisp15 ml
- soy sauce5 ml
Directions
- 1
Pour the water into a pot and bring it to a boil.
- 2
Put the noodles in evenly.
- 3
Stir as they cook so they do not clump together.
- 4
When you can lift a strand and it slides off the chopsticks on its own, wait another thirty seconds and turn off the heat.
- 5
Lift the noodles into a bowl.
- 6
Add the chili crisp and soy sauce in the amounts measured above.
- 7
Mix the noodles, chili crisp and soy sauce together with chopsticks.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.