Crispy Chilli Noodles

Laura Sharrad


  • 2 tbs asian sesame paste
  • 1 1/2 tbs soy sauce
  • 2 tbs Chinese black vinegar 
  • 1/2 tbs sesame oil
  • 2 tbs crispy chilli oil
  • 2 garlic cloves, grated
  • 2 spring onions, finely sliced 
  • 150g udon noodles 
  • Sesame seeds and spring onions to garnish 


  1. Cook the noodles following manufactures instructions.
  2. 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.
  3. 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.
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