Chilli Crisp Garlic Oil Noodles
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes
Cooking time: 10 minutes (concurrently)
Serves: 4 as an entree
For Noodles
- 250g/8.8ozs dried thick egg noodles
- 125g/4ozs raw prawn meat, chopped
For Chilli Crisp Oil
- 100ml/3.5ozs oil (peanut or canola oil)
- 4 large cloves/20g/0.7oz garlic, crushed
- 2 tablespoons chilli flakes
- 2 tablespoons toasted sesame seeds
- 2 tablespoons chives, chopped
- 20ml/0.7floz soy sauce
- 2 teaspoons chilli powder (mild)
- 1 teaspoon sugar
- 2/3 teaspoon salt
Step 1 NOODLES - Place the noodles in a large pot of boiling water and cook according to directions.
Step 2 CHILLI CRISP OIL - Make the chilli oil while the noodles are cooking. Add the oil, garlic, chilli flakes, sesame seeds, chives, soy sauce, chilli powder, sugar and salt in a large frying pan and heat. Cook for 2 minutes.
Step 2 FINISH - Add the chopped prawns to the chilli oil and cook for 2-3 minutes or until they turn pink. By now the noodles should be ready. Reserve 1 cup of cooking water and using tongs add the noodles into the pan letting some water come along for the ride. Gently toss the noodles in the oil adding the rest of the cooking water.
Note: to make chilli oil for burrata increase quantity of oil to 150ml/5flozs (instead of 100ml/3.5flozs) and heat for 5 minutes on stove. The chilli crisp oil will keep in an airtight jar in the fridge for up to 3 weeks.
Note 11/6/25: I added 2 teaspoons of mild chilli powder just to give the chilli oil a redder colour.