A little backstory here first. Twice a week, I take our cargo van and drive to Houston to pick up supplies for my wife's business. Woozy bottles, jars, produce we can't find locally etc.
And twice a week, after I get the load in the van there is a Northern Chinese noodle house a couple of blocks away. And this recipe is identical to the order I have for lunch!
Complete to having cold noodles! So while I was down there last week, I picked up a package of the knife sliced noodles and I always have chili crisp on hand.
I had it for lunch this past week, and it was perfect. Make sure to use the knife sliced noodles, since it allows the sauce to stick to the noodles better!
