The Ultimate High Protein Noodles With "Skinny Chili Crisp"

Let's talk about two condiments that have been turning up the heat in kitchens around the world: chili oil and chili crunch. Their story is a flavorful journey through time and across continents.

Chili oil has its roots in ancient Chinese cuisine, particularly in the Sichuan province. Known for its fiery flavors, Sichuan cuisine popularized chili oil as a way to add both heat and depth to dishes. It became an essential part of the famous "málà" flavor profile – a unique combination of spicy and numbing sensations that's become a hallmark of the region's cooking.

As chili oil spread across Asia, each region put its own spin on it. From noodles to dumplings, this liquid heat became a staple in many dishes, adapting to local tastes and ingredients.

Fast forward to the 1990s, and we see the birth of chili crunch. In China's Guizhou province, a woman named Tao Huabi created what would become the most famous brand of chili crunch: Lao Gan Ma. Her innovation? Adding crunchy bits like fried garlic, shallots, and fermented black beans to the oil. This wasn't just about heat anymore – it was about texture and complex flavors.

So, why should you care about these spicy siblings? Because knowing the difference can seriously upgrade your noodle game.

Chili oil is the smooth operator. It's all about that liquid heat that coats your food evenly, perfect for when you want that slow burn without changing the texture of your dish. It's great in soups, stir-fries, and as a dipping sauce.

Chili crunch, on the other hand, is the texture champion. It's got crunch, it's got depth, and it's got attitude. It's ideal when you want to add not just heat, but also a satisfying crispiness to your meal. Think of it as a topping for cold noodles, a mix-in for rice, or even a spicy addition to your avocado toast.

But here's the thing – traditional versions of both these condiments can come with some downsides:

• They often use a lot of oil, which can make your meal heavier than intended.
• Many are high in sodium, which isn't great if you're watching your salt intake.
• Some versions add sugar for that sweet-heat combo, but that might not be what you're after.
• Store-bought varieties can include preservatives and additives you might want to avoid.

That's where our "Skinny Chili Crisp" recipe comes in, offering a healthier twist:

• We use avocado oil for its heart-healthy fats.
• Monk fruit sweetener adds a touch of sweetness without the sugar.
• Tahini brings creaminess and a protein boost.
• We've reduced the sodium without compromising on flavor.
• No preservatives or additives – just clean, bold taste.

Pair this with our protein-rich, fiber-packed, perfectly chewy (QQ)  noodles, and you've got a bowl that's both delicious and nutritious.

Whether you're looking to spice up your lunch, impress someone with your cooking skills, or just treat yourself to something tasty, this recipe has got you covered. It might even make you reconsider your usual takeout order.

Ready to add some heat to your kitchen? Let's get cooking!

 

Ingredients:

For the Noodles:

• 1 pack of our high-protein, high-fiber noodles
• 1 soft-boiled egg (optional)
• 2 tablespoons chopped scallions

 

For the Skinny Chili Crisp

• 2 tablespoons avocado oil
• 2 dried red chilies, broken into pieces
• 2 tablespoons Sichuan peppercorns
• 2 cloves garlic, minced
• 1 tablespoon ginger, finely minced
• 1 small shallot, finely sliced
• 2 green onions, chopped into 2-inch pieces
• 2 tablespoons crushed red pepper flakes
• 1 teaspoon low-sodium soy sauce
• 1 teaspoon rice vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon monk fruit with allulose
• 1/4 cup low-sodium vegetable or chicken broth, warmed
• 1/4 teaspoon tahini paste
• Optional: 1/2 teaspoon sesame seeds

 

Instructions:

Prepare the Chili Crunch:

1. Heat avocado oil in a small pan over medium heat.
2. Add garlic, ginger, shallot, and green onions. Fry until golden and crispy, about 3-5 minutes.
3. Add Sichuan peppercorns and dried chilies. Fry for 1-2 minutes until fragrant.
4. Pour the hot oil mixture over crushed red pepper flakes in a heatproof bowl.
5. In another bowl, mix warm broth, soy sauce, rice vinegar, salt, monk fruit sweetener, and tahini.
6. Combine the broth mixture with the chili oil. Set aside to cool.

Cook the Noodles:

1. Boil water in a pot and cook the noodles for 1-2 minutes until no more frozen chunks remain, then immediately remove from heat and put the noodles into an ice bath.
2. Then drain the noodles.

Assemble the Dish:

1. Return noodles to the pot and add 2-3 tablespoons of the Chili Crunch. Toss to coat.
2. Transfer to a serving bowl.
3. Top with soft-boiled egg (if using) and chopped scallions.
4. Enjoy your protein-packed, fiber-filled, lower-sodium noodle creation!

Recipe Notes:

• Store leftover Chili Crunch in an airtight container in the fridge for up to 2 weeks.