Description
Chewy rice noodles tossed in chilli crisp, sesame paste, garlic, soy sauce, cucumber, and fresh coriander.
Ingredients
Units Scale
- 200 g thick vermicelli noodles
- 4 tbsp chilli crisp
- 4 tbsp Chinese sesame paste
- 2 tbsp light soy sauce
- 2 tbsp rice vinegar
- 2 tsp sugar or maple syrup
- 4 cloves garlic, finely minced
- 1 tbsp sesame oil
- 1/3 cup reserved noodle cooking water
- 1 small cucumber, julienned
- a handful coriander, chopped
Instructions
- Cook the noodles according to package instructions until al dente. Reserve some noodle water, then drain. Rinse briefly under cold water if serving cold.
- In a bowl, whisk together sesame paste, soy sauce, rice vinegar, sugar, garlic, and chilli crisp. Add some reserved noodle water to loosen the sauce.
- Heat the oil until shimmering and carefully pour it over the sauce mixture. Stir immediately.
- Place noodles in serving bowls, pour sauce and toss. Add more noodle water if needed to create a glossy consistency.
- Top with cucumber, coriander, and extra chilli crisp.
- Serve immediately warm or cold.