Chili Crisp Garlic Butter Lo mein

A quick and easy – and spicy – meal. Serves 2.


7 oz (one half box) Simply Asia Chinese Style Lo Mein Noodles

3 oz unsalted butter

4 garlic cloves, finely chopped

3 tbsp chili crisp oil, plus extra to serve. I prefer a chili crisp oil with soy beans or peanuts for a little bit of crunch.

2 tbsp almond butter (substitute salted crunchy peanut butter if necessary)

2 tbsp soy sauce

2 tbsp oyster sauce

½cup finely sliced spring onions (scallions)

2 tsp sesame seeds

Cooking directions

Heat a large pot of water over high heat. When boiling rapidly, add the lo mein and cook until al dente.

While the lo mein is boiling, in a wok or large frying pan over high heat, add the butter and wait until it starts to get foamy. Add the garlic and stir until just softened and fragrant (don’t let it brown). Add the soy sauce, chili crisp oil, almond butter, and oyster sauce. Stir and simmer for 2 minutes or until the sauce is well combined and thickened slightly. Take off the heat until the pasta is cooked.

When the lo mein is al dente, drain and reserve ¼ cup of the pasta cooking liquid. Place the spicy butter sauce back on a high heat and add the pasta straight into the pan with the sauce. Pour over the reserved lo mein water. Use tongs to stir and toss the pasta in the sauce until the sauce is thick and glossy, and the lo mein well coated. Add the spring onion and sesame seeds and toss until well combined. Divide among serving plates. Drizzle with extra chili crisp oil.