Chile Crisp Noodles with Jammy Eggs

Ingredients

• 12 oz Wheat noodles (lo mein or ramen)
• 4 Eggs (large)
• 3 Baby bok choy, halved lengthwise
• 3 tbsp Chili crisp
• 2 tbsp Low-sodium soy sauce
• 1 tbsp Rice vinegar (unseasoned)
• 2 tsp Toasted sesame oil
• 1 tsp Pure maple syrup
• 2 cloves Garlic, grated
• 4 Scallions (green onions), thinly sliced
• ⅜ cup Roasted peanuts, roughly chopped
• 1 tbsp Sesame seeds, toasted

Method

1. Bring a large pot of water to a boil. Lower the eggs in on a spoon and set a timer for 7 minutes exactly — that is the window for a set white and a centre that is still liquid gold. Lift them into cold water when the timer goes.
2. In the same water, cook the noodles to just under the package time. Add the bok choy for the last 90 seconds. Save half a cup of the cooking water, then drain.
3. While that happens, whisk the chili crisp, soy, vinegar, sesame oil, maple and grated garlic in the bottom of a big bowl. Spoon the chili crisp from the bottom of the jar, not the oil off the top — the crunchy sediment is what you are paying for.
4. Tip the hot noodles and bok choy straight into the bowl and toss hard, adding splashes of the reserved water until the sauce coats every strand rather than pooling at the bottom.
5. Peel the eggs and halve them. Pile noodles into bowls, set the egg halves on top cut side up, and finish with scallions, peanuts and sesame seeds.

Notes

✨ The restaurant touch

Warm the chili crisp and soy mixture for 20 seconds in the microwave before tossing. Warm sauce clings; cold sauce slides off and puddles.

🧒 For the kids

Pull out a portion of plain noodles with a little sesame oil and soy before the chili crisp goes anywhere near the bowl. Add a jammy egg and they have the same dinner, minus the heat.

🌿 From the garden

Scallions regrow from the root ends in a jar of water on the windowsill, indefinitely, for free. Bok choy is a fast spring and fall crop — 45 days from seed.

🥡 Leftovers

Noodles keep 3 days but the peanuts go soft. Store the crunchy toppings separately and re-crisp the noodles in a hot dry skillet rather than a microwave.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.