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Creamy Chili Crisp Honey Butter Noodles Recipe with Soft Egg and Crispy Shallots

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A quick and easy noodle dish combining creamy butter, sweet honey, spicy chili crisp, crispy shallots, and a soft-poached egg for a comforting and flavorful meal.

Ingredients

Scale
  • 8 ounces (225 g) egg noodles or your favorite pasta
  • 4 tablespoons (56 g) unsalted butter
  • 2 tablespoons (30 ml) honey
  • 3 tablespoons (45 ml) chili crisp (e.g., Fly By Jing or Lee Kum Kee)
  • 2 cloves garlic, minced
  • 2 medium shallots, thinly sliced
  • 1/4 cup (60 ml) heavy cream or half-and-half (optional)
  • 2 large eggs, soft-poached or soft-boiled
  • Salt, to taste (preferably kosher)
  • Freshly ground black pepper, to taste
  • 2 stalks green onions, thinly sliced (optional)
  • 1 teaspoon toasted sesame seeds (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of egg noodles and cook according to package instructions until al dente, about 5–7 minutes. Drain and set aside, reserving 1/4 cup (60 ml) of pasta water.
  2. While noodles cook, heat 2 tablespoons (28 g) of butter or neutral oil in a small skillet over medium heat. Add thinly sliced shallots and fry, stirring frequently, until golden brown and crispy, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Keep the oil for the sauce.
  3. In a large skillet, melt 4 tablespoons (56 g) unsalted butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in honey and chili crisp. Pour in heavy cream or half-and-half and stir to combine. If sauce feels too thick, add reserved pasta water a tablespoon at a time to loosen it.
  4. Add cooked noodles to the sauce and toss thoroughly to coat. Season with salt and freshly ground black pepper to taste. Keep warm on low heat.
  5. Bring a small pot of water to a gentle simmer. Add a splash of vinegar if desired. Crack each egg into a small bowl, then gently slide into the water. Cook for 3–4 minutes for soft yolks. Remove with a slotted spoon and drain on paper towels.
  6. Divide noodles between plates. Top each with a soft-poached egg and a generous sprinkle of crispy shallots. Garnish with sliced green onions and toasted sesame seeds if using.
  7. Crack the yolk and mix into the noodles before eating to create a luscious sauce.

Notes

Use fresh shallots sliced thinly for best crispiness. Reserve pasta water to adjust sauce consistency. Keep heat moderate when frying shallots to avoid burning. Add a splash of vinegar to poaching water for better egg whites. Adjust chili crisp amount to taste. For vegan version, use dairy-free butter and coconut cream, and substitute eggs with silken tofu or avocado.

Nutrition

Keywords: chili crisp noodles, honey butter noodles, creamy noodles, soft poached egg, crispy shallots, quick dinner, spicy noodles, comfort food

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