15 mins chili noodles

what you need

1 large or 2 small shallots, finely chopped

3-4 green onions, thinly sliced

1 tbsp butter or olive oil

2 tbsp Lee Kum Kee Chili Crisp Oil (1 tbsp of oil and 1 tbsp of the crunchy solid bits)

1 heaping tbsp of tomato paste

2 tbsp soy sauce

1/4 pound egg noodle fettuccine (they usually come in little dried nests, I use two nests)

2 tbsp japanese mayo

kosher salt

what you do

Start by bringing a pot filled with water to a boil. In the meantime, heat a fry pan over medium and add your butter or oil. Once melted, add shallots and green onions (reserving a small handful for garnish) and cook for a few mins until softened. Add chili crisp and tomato paste, stirring to combine. Cook for 4-5 until the tomato paste turns a deep red and begins to caramelize. Deglaze your pan with soy sauce, stir for 30 secs, then turn off the heat.

While the tomato paste caramelizes, salt your noodle water generously and add your noodles. Cook for about 5 mins, until al dente. Your noodles should finish cooking just as you are deglazing the pan with soy sauce. Add your noodles directly into the pan (use tongs to reserve all that glorious noodle water), then add japanese mayo. Stir to combine, adding a few spoonfuls of noodle water as needed to create a creamy, glossy sauce. Transfer immediately your bowl and garnish will leftover green onions.