Spicy Shrimp Paste Noodles

Time 15 minutes
Yields Serves 4 to 6
Spicy Shrimp Paste Noodles
(Silvia Razgova / Silvia Razgova)

Turn on your stove’s exhaust fan and open your windows. Heat a large Dutch oven or other heavy pot over high heat. Add the tomato paste and cook, stirring, until it becomes a shade darker and starts sticking to the pan, 1 to 2 minutes. Add the shrimp paste and continue stirring until the mixture smokes and smells very shrimp-y, about 1 minute. Remove from the heat and stir in the chile crisp. Once the mixture has cooled, stir in the chile oil and ¼ cup water.


Meanwhile, bring a large saucepan of water to a boil. Add the noodles and cook until just tender, 2 to 4 minutes (the timing will depend on the noodles; the best way to determine doneness is by biting into one). Drain the noodles in a colander, rinse under cold water until room temperature and drain again. Add the noodles to the sauce and gently fold and mix until well coated.

Make Ahead:
The sauce can be refrigerated in an airtight container for up to 1 week. Bring to room temperature or warm slightly before using. The dressed noodles can stand at room temperature for up to 1 hour.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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