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Chili Oil Sesame Noodles with Soft Boiled Egg

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These Chili Oil Sesame Noodles with Soft Boiled Egg are a quick and comforting meal made with pantry staples. The rich nutty sesame sauce coats each noodle while chili oil adds warmth, and a jammy soft boiled egg brings it all together. Ready in under 25 minutes, it is perfect for busy weeknights or meal prep.

Ingredients

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  • 8 ounces dried ramen noodles or thick wheat noodles
  • 3 tablespoons sesame paste (tahini works great too)
  • 2 tablespoons soy sauce
  • 1 tablespoon dark soy sauce (or regular soy sauce)
  • 2 tablespoons chili oil with sediment
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 2 cloves garlic, finely minced
  • 1 teaspoon toasted sesame oil
  • 4 large eggs, for soft boiling
  • Sliced green onions for garnish
  • Toasted sesame seeds for crunch

Instructions

  1. Bring a large pot of water to a rolling boil. Add noodles and cook according to package directions until al dente, about 3 to 4 minutes for fresh ramen noodles. Drain immediately and rinse under cold water to stop cooking; set aside.
  2. In a small bowl, whisk together sesame paste, soy sauces, chili oil, rice vinegar, sugar, minced garlic, and toasted sesame oil until smooth and glossy. If too thick, add a tablespoon of hot water and whisk again. Taste and adjust seasoning as needed.
  3. Bring a small saucepan of water to a gentle boil. Carefully lower in eggs using a slotted spoon. Set a timer for 6 minutes and 30 seconds. While eggs cook, prepare a bowl of ice water. When timer goes off, transfer eggs immediately to ice bath. Let cool for 2 minutes, then gently crack and peel under running water.
  4. Place cooked noodles in a large bowl. Pour the sesame chili sauce over the top and toss with tongs until every strand is coated. Add a splash of hot water if noodles seem dry.
  5. Divide noodles between bowls. Slice each soft boiled egg in half and place on top. Garnish generously with sliced green onions and toasted sesame seeds. Serve immediately.

Notes

For gluten free, use rice noodles or buckwheat soba noodles and tamari instead of soy sauce. Store leftover noodles and eggs separately in the refrigerator for up to 3 days. Reheat noodles in the microwave with a splash of water; add fresh egg each serving for best jammy yolk. Adjust chili oil to taste.

Nutrition

Find it online: https://www.stacksipsnack.com/chili-oil-sesame-noodles-with-soft-boiled-egg/