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Chef up this savory, slurp-worthy knife cut noodle dish by Jill Maniago (@jillcooksthings). Savory and sweet, with a bit of heat. Top it off with fried scallions, a cured egg yolk, and chili crisp for an elevated finish.

Cook time: 15 min Prep time: 5 min Serving size: 1 - 2 servings
  • 4 scallions white and greens

  • 2 cloves garlic

  • 1 1/2 tbsp oil

  • 2 bunches knife cut noodles

  • 1/2 tbsp brown sugar

  • 1/2 tbsp dark soy sauce

  • 1/2 tbsp light soy sauce

  • 1 tbsp oyster sauce

  • 1 tsp Fly By Jing Sichuan Chili Crisp

  • Fried scallions, chili crisp and cured egg yolk to garnish


Start off by cutting scallions into matchsticks and shred it

Mince two cloves of garlic and set aside

Heat a pan with oil on medium low and fry scallions until brown, but not burnt. Remove and set aside

While scallions are browning, boil noodles according to the package instructions

Combine dark soy sauce, light soy sauce, oyster sauce, brown sugar, and Fly By Jing Sichuan Chili Crisp in a small bowl

Add garlic + sauce mixture to the scallion oil and simmer until it gets thick

Add noodles to the pan

Plate the noodles with soy cured egg yolk, fried scallions, and some more Fly By Jing Sichuan Chili Crisp.