One of our absolute favorite condiments is this flavorful, not so spicy condiment. Typically this is used with stir fry dishes, rice dishes, soups, curries, tempeh, tofu, meats and seafood. The other day, I had a several bunches of cilantro, mint and Thai basil and needed to make use of them. Someone mentioned noodles for dinner, so I made this herb pistou, tossed the noodles with it and topped with this chili crisp oil and pan seared green onions.  It was fantastic. Super easy. Recipe link for noodles is below.  In this post, we’re sharing the chili crisp recipe so you can give it a try.
In China, almost every restaurant makes their own. Each one is slightly different — the chili used, the spices, the aromatics and even the technique in which you prepare it.  Everyone has their favorites and their daily doses of the condiment, which is used on everything from noodles to meats to sandwiches to even desserts. You can find this same condiment in grocery stores now ~ apparently Trader Joe’s has a good version. If you have nut allergies, make sure to read the ingredients. Not all have peanuts, but many do. A little goes a long way, so give it a try and see how it enhances your favorite dishes. Guarantee you’ll soon have your daily dose figured out.


Cilantro-Mint-Thai Basil Noodles with Chinese Chili Crisp

  • 1/2 C oil (canola, vegetable, soybean or caiziyou)
  • 1/2 C minced onion
  • 1-1/4 tsp Kosher salt
  • 1 tsp granulated sugar
  • 1 tsp minced fresh garlic
  • 1/2 C gochugaru (Korean red-pepper flakes)
  • 4 T white sesame seeds
  • 3 T roasted peanuts (optional)

Combine the oil, onion, salt and 1/2 teaspoon sugar and 1/2 teaspoon salt in a small saucepan. Cook for 3-4 minutes over medium-high heat until the onion becomes caramelized. Add the chiles, garlic and sesame seeds cook for another minute. Stir in remaining sugar, salt and peanuts (if using). Let it sit overnight to let the flavors come together. Keep in a sealed jar for 3-4 weeks in the fridge.




  • For additional flavors that enhance chili crisp, maybe try ginger, scallions, cumin, fennel, Sichuan peppercorns (for a hotter, more adventurous version), cinnamon, star anise or turmeric.