Knife-cut noodles get their signature chew from gluten developed by hand-slapping dough 200+ times in Chinese tradition.
Spicy Knife-Cut Noodles with Savory Marinated Egg
Dive into a bowl of our zesty Spicy Knife-Cut Noodles, a vibrant dish that’s as quick to whip up as it is satisfying! Featuring perfectly chewy noodles tossed in a fiery sauce and topped with a luscious marinated egg, this meal packs a punch that’s sure to brighten your evening. Get ready to tantalize your taste buds with every slurp!
Prep
10
min
Cook
15
min
Serves
1
people
Level
beginner
📝 Ingredients
Serves 1🥬Fresh Produce(5)
- Fresh cilantro leaves, tornoptional
- 1 Tbsp fried onions or garlic (15 ml)optional
- 4 garlic cloves, minced
- 3 scallions, green parts only, thinly sliced
- 1 scallion, very thinly sliced lengthwiseoptional
🥛Dairy & Eggs(1)
- 1 egg, fried or boiledoptional
🫙Pantry Staples(5)
- Chili oiloptional
- ⅓ cup neutral oil, very hot (79.2 ml)
- 6 oz dried knife-cut noodles (170 g)
- 1 tsp sesame oil (5 ml)
- 1½ Tbsp sugar (22.5 ml)
🧂Spices & Seasonings(2)
- 1 Tbsp curry powder (15 ml)
- 1 Tbsp red pepper flakes, or 2 Tbsp if you’re feeling spicy (15 ml)
🍯Sauces & Condiments(3)
- 1½ Tbsp black vinegar (22.5 ml)
- 1 tsp dark soy sauce (5 ml)
- 1 Tbsp soy sauce (15 ml)
📦Other(1)
- White or black sesame seedsoptional
👨🍳 Instructions
- 1
Cook the noodles according to the package instructions, then drain. I cooked mine a little under to keep the chew and bounce!
- 2
Make the sauce: In a medium heatproof bowl, combine the red pepper flakes, garlic, scallions, sugar, curry powder, soy sauce, black vinegar, dark soy sauce, and sesame oil. Pour in the hot oil and enjoy the sizzle!
- 3
Add the noodles to a large serving bowl, pour the sauce over, and toss until well-coated. Top with your favorite garnishes.
- 4
Enjoy!
💡 Pro Tips
- ✓Cook knife-cut noodles to 85-90% doneness (1-2 minutes under package time) because their thick, irregular shape retains heat and continues cooking from residual steam, preventing mushiness.timing85-90% doneness
- ✓Heat your oil to 300-320°F before pouring over aromatics - this temperature creates the Maillard reaction that blooms spices without burning delicate garlic and scallions.technique300-320°F
- ✓Use a 3:1 ratio of light soy sauce to dark soy sauce for optimal umami depth while maintaining the dark caramelized color that coats noodles properly.ingredient3:1 ratio
- ✓Toss noodles with sauce immediately while both are warm - hot noodles open their starch structure to absorb 40% more flavor than room temperature noodles.timing40% more absorption
- ✓Add 1 teaspoon of noodle cooking water to your sauce before tossing - the residual starch creates better sauce adhesion and prevents separation.technique1 teaspoon
Share this recipe
Prep
10
min
Cook
15
min
Serves
1
people
Level
beginner
Share this recipe
Knife-cut noodles get their signature chew from gluten developed by hand-slapping dough 200+ times in Chinese tradition.
Spicy Knife-Cut Noodles with Savory Marinated Egg
Dive into a bowl of our zesty Spicy Knife-Cut Noodles, a vibrant dish that’s as quick to whip up as it is satisfying! Featuring perfectly chewy noodles tossed in a fiery sauce and topped with a luscious marinated egg, this meal packs a punch that’s sure to brighten your evening. Get ready to tantalize your taste buds with every slurp!
📝 Ingredients
Serves 1🥬Fresh Produce(5)
- Fresh cilantro leaves, tornoptional
- 1 Tbsp fried onions or garlic (15 ml)optional
- 4 garlic cloves, minced
- 3 scallions, green parts only, thinly sliced
- 1 scallion, very thinly sliced lengthwiseoptional
🥛Dairy & Eggs(1)
- 1 egg, fried or boiledoptional
🫙Pantry Staples(5)
- Chili oiloptional
- ⅓ cup neutral oil, very hot (79.2 ml)
- 6 oz dried knife-cut noodles (170 g)
- 1 tsp sesame oil (5 ml)
- 1½ Tbsp sugar (22.5 ml)
🧂Spices & Seasonings(2)
- 1 Tbsp curry powder (15 ml)
- 1 Tbsp red pepper flakes, or 2 Tbsp if you’re feeling spicy (15 ml)
🍯Sauces & Condiments(3)
- 1½ Tbsp black vinegar (22.5 ml)
- 1 tsp dark soy sauce (5 ml)
- 1 Tbsp soy sauce (15 ml)
📦Other(1)
- White or black sesame seedsoptional
👨🍳 Instructions
- 1
Cook the noodles according to the package instructions, then drain. I cooked mine a little under to keep the chew and bounce!
- 2
Make the sauce: In a medium heatproof bowl, combine the red pepper flakes, garlic, scallions, sugar, curry powder, soy sauce, black vinegar, dark soy sauce, and sesame oil. Pour in the hot oil and enjoy the sizzle!
- 3
Add the noodles to a large serving bowl, pour the sauce over, and toss until well-coated. Top with your favorite garnishes.
- 4
Enjoy!
💡 Pro Tips
- ✓Cook knife-cut noodles to 85-90% doneness (1-2 minutes under package time) because their thick, irregular shape retains heat and continues cooking from residual steam, preventing mushiness.timing85-90% doneness
- ✓Heat your oil to 300-320°F before pouring over aromatics - this temperature creates the Maillard reaction that blooms spices without burning delicate garlic and scallions.technique300-320°F
- ✓Use a 3:1 ratio of light soy sauce to dark soy sauce for optimal umami depth while maintaining the dark caramelized color that coats noodles properly.ingredient3:1 ratio
- ✓Toss noodles with sauce immediately while both are warm - hot noodles open their starch structure to absorb 40% more flavor than room temperature noodles.timing40% more absorption
- ✓Add 1 teaspoon of noodle cooking water to your sauce before tossing - the residual starch creates better sauce adhesion and prevents separation.technique1 teaspoon