Make weeknight meals extra delicious with these ultra easy Spicy Sesame Chili Crisp Noodles made in under 10 minutes! These Lan Gan Ma noodles are saucy, creamy and BIG on flavour.
If you’ve never tried or even heard of The God Mother’s Chili Crisp Oil (Lao Gan Ma)… pause right now. Go to your local grocery store or asian market to and grab yourself a bottle. If you like spicy, I promise you– you NEED this condiment in your life. Like, not to exaggerate but it will change your life for the better.
Chili Crisp Oil is highly versatile and delicious with dumplings, veggies, stir fries, rice, tofu and of course– noodles.
Type of Noodles: Dao Xiao Mian
You can use any kind of wheat noodles for this dish but I highly recommend using Dao Xiao Mian (AKA ribbon noodles or knife cut noodles). Why? They’re wide and the curly edges makes it ideal for holding onto sauce. However, if you are avoiding gluten you can use thicker gluten-free noodles of your choice.
Spicy & Creamy Lao Gan Ma Sauce
- Asian sesame paste: not to be confused with tahini
- Soy sauce: or tamari got gluten free
- Chinese black vinegar: or rice vinegar in a pinch
- Sesame oil & garlic: for flavour and aroma
- Lao Gan Ma (Chili crisp oil): the best thing ever, seriously
- Scallions & sesame seeds: for garnish
What is Lao Gan Ma?
Lao Gan Ma (老干妈), or “Old Godmother” is a breand of chili sauce condiments created by a women (on the packaging) in Guizhou, China who opened up a small noodle stand in efforts to support her family. She would make her own chili sauce and mix it with noodles which soon became so popular, she started to sell them! There are three variations of Lan Gan Ma: chili oil with black bean, hot chili sauce and spicy chili crisp. For today’s recipe, I highly recommend the spicy chili crisp!
How to chili crisp noodles (+video)
Not only is this recipe made with just 8 Asian-pantry staple ingredients, it also takes less than 10 minutes to make:
- Cook the noodles: follow instructions on the packaging
- Mix the sauce in a serving bowl: saves dishes by mixing the sauce directly to the bowl!
- Toss noodles & sauce together: drain the noodles, add it to the bowl with the sauce and toss until all the noodles are well coated
Get fancy and garnish with sesame seeds, scallions and more chili crisp oil to taste!
More delicious noodle recipes to try:
- Korean Bibim Guksu (cold spicy korean noodles)
- Vegan Japchae
- White Sesame Tantanmen
- Black Sesame Tantanmen
- Veggie Pad Kee Mao
- Curry Udon
- Peanut Ramen Noodle Salad with Crispy Tempeh
If you recreate this Spicy Chili Crisp Sesame Noodles recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Spicy Chili Crisp Sesame Noodles
Description
Wide ribbon noodles coated in a spicy, creamy and flavour packed sauce! These slurp worthy lao gan ma noodles will give you life.
Ingredients
- 2 servings of wide and flat Chinese noodles (112g)
- 2 heaping tbsp of Asian sesame paste (40g)
- 1 1/2 tbsp soy sauce (22g)
- 2 tsp Chinese black vinegar (10g)
- 1/2 tbsp sesame oil (7g)
- 2 tbsp chili crisp oil, or to taste (28g)
- 2 garlic cloves, micro-grated (7g)
- 2 tsp maple syrup or sugar, optional
- 1 scallion or green onion (18g)
- toasted sesame seeds
Instructions
- Cook the noodles following manufactures instructions.
- While the noodles are cooking, add sesame paste, soy sauce, black vinegar, sesame oil, chili crisp oil, garlic and maple syrup to a serving bowl and stir until combined. Transfer half of the sauce to another serving bowl.
- Once noodles are finished cooking, drain and divide between the two bowls. Toss the noodles into the sauce until all the noodles are well coated. Taste and add more sauce ingredients to your liking. Garnish with scallions, sesame seeds and more chili crisp oil. Serve and enjoy!
SAVE IT FOR LATER! ↓
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Thank you for this recipe. We love it and have been making it for years now. It’s a 3 hour drive from where we live to any Asian supermarkets, so when we run out of sesame paste we use smooth peanut butter and ramp up the sesame oil for the sesame flavour. Works really well.
I didn’t have Asian sesame paste so I toasted some sesame seeds in a pan and ground them in the Cuisinart. I must have used too many, because my sauce came out really, really thick. Even after diluting it was hard to mix with the noodles, but worth the effort. I will look for Asian sesame paste the next chance I get.
I saved the leftover sauce/past. It’s EXCELLENT on toast! I may make up another batch just for that.
I had none of the recipe’s ingredients in my pantry. I visited the Chinese grocery store with the list. I made this tonight. I followed the recipe exactly. The flavors are phenomenal! Thank you for a delicious recipe! I’ll be making it often!
This recipe took all of 5 minutes and satisfied every craving I had for noodles and chili crisp and comfort!! Well done, this will be a go to for me.
Hello! Do you have a suggestion for the best replacement of the sesame paste if you do not have it? I saw you tell someone else that tahini would greatly change the flavor profile – would a different nut butter, or some toasted sesame seeds, be closer in flavor?
I did 50/50 tahini and peanut butter!
When in doubt, I pull this out. I found this recipe a couple of years ago and make it all the time. It’s so simple and delicious 🙂 I like to top with leafy greens like baby bok or thiner greens from the Chinese grocery.
Absolutely AMAZING. Great combo and balance of flavours and so easy to adjust acc to your tastes! We like it super spicy so I ramped up the chilli oil, decreased sesame paste, added kecap manis for sweetness and some shallot sauce to round it up. Fantastic, a staple it is.
Amazing
can I use Tahini instead of Chinese sesame paste?
yes but the flavour will be very different 🙂
This was ridiculously tasty!!
I love how easy this recipe is! I also added veggies to make it more of a balanced meal. I could only find the regular chilli oil not the chilli crisp so I don’t know if I’m missing out on something 🤷♀️ but it was still great. I will probably use slightly less sesame paste next time because the flavour is quite strong
I made the sauce from this recipe with Okonomi Kitchen’s scissor cut noodles recipe. It went perfectly and was delicious and filling!
Another brilliant recipe! I’ve never had Lao Gan Ma before, and I totally understand why you like it so much! It even smells lovely. 🙂 this was so tasty and quick to make. X
Loved this recipe so much! The dish was so tasty and quick to make. Definitely adding this into my weekly rotation. Can’t wait to try another recipe!
I love, love, love this recipe! So easy to throw together—especially great for a quick, tasty lunch. Me and my partner can’t get enough of these noodles! Thanks for another stellar recipe!
I loved making this recipe for my family, it was a huge hit! It was super quick to put together and I easily found all the ingredients at my local asian market (Ranch 99). This is a satisfying addition to any meal! I might add some peanuts for a crunch and some tofu/mushrooms next time I make these noodles so it can be a standalone meal. highly recommend!
I made it for dinner a couple of hours ago (used tahini) together with your scissor noodles. Mind blowing taste! Very addictive. Thank you so much!
I love it.
Easy and tasty!
So delicious, thanks for sharing
So delicious! As soon as I saw this I ordered the chilli crisp oil especially! I was not disappointed.
Great recipe!
Incredibly easy and quick to make, yet so full of flavor.
Thanks, we‘ll make this again 🙂
I made this with a few substitutions and was still incredible! Had to use peanut butter instead of sesame paste, thinner egg noodles and Trader Joe’s chili onion crunch as my chili oil. SO YUMMY am definitely making this again 😍
Super simple, super delicious! There’s nothing better than a fool-proof, no fuss recipe that still tastes nuanced and refined. So many great flavours in this one, they marry well together but still remain distinct. I’ve recommended this to a ton of friends and family, my parents LOVE this recipe and have now made it more often than I have!
Loved this recipe! I tweaked it a little to fit what I had in my kitchen—namely udon noodles and swapped out a couple sauce ingredients. Delicious, and chili crunch is now a pantry staple—can’t wait to use it in other dishes!
Didn’t have any ingredients to this at home apart from soy sauce but it looked so good I ordered them all online from a market in England, so worth it. This will be a new regular in our kitchen, looking forward to trying more recipes too.
Happy to hear you enjoyed this recipe Robbie, thank you so much!
So delicious! And so easy and quick! I used A mix of Dark Soy and Liquid Aminos, and I added some crushed Szechuan Peppercorns for extra numbness. The noodles are key! Make sure you find those, they say on the package I got 6-8 min cooking time, but they were perfect at 3 minutes!
HIGHLY RECOMMEND THIS RECIPE!!!!
Thank you!!!!
Thanks for trying this recipe, Joe! So glad you hear you enjoyed 🙂
Thank you so much for the recipe!! Its so easy and quick and tasted amazing!!! 😍😍
So glad you liked this recipe Parul! 🙂
I love Lao Gan Ma and sesame paste, so this recipe was perfect to me! So simple to make too. Will definitely cook this again and again!
So glad you enjoyed, Sylvain! xo