Chili Crisp Sesame Noodles

Taste your chili crisp before you start. Some brands are much hotter or saltier than others, so begin with a smaller amount if needed and adjust at the end.

In a large heatproof bowl, whisk together the Chinese sesame paste, soy sauce, rice vinegar, sugar, sesame oil, and salt until smooth. Scatter the sliced green onion on top, but do not stir it in yet.

Heat the chili crisp in a small pan over medium heat. Add the ginger and garlic, then cook for about 30 seconds, stirring constantly, until fragrant and lightly golden. Immediately pour the hot mixture over the green onion in the bowl, then stir to combine.

Cook the noodles according to the package directions. Transfer them directly from the pot into the sauce, allowing a little noodle water to come along to help loosen the mixture. Toss until the noodles are evenly coated, adding a splash of cooking water if needed.

Fold in the cilantro, then taste and adjust with more salt or chili crisp if desired. Serve immediately while hot.