CHECK the spiciness of your chilli crisp - taste it!! Laoganma is not actually that spicy (most store bought brands I've used are similar) and the quantity used is based on that brand. If yours is very spicy, start with less and add more later.

Base sauce - Mix the sesame oil2 tsp, rice vinegar1 tbsp, light soy sauce2 tbsp, white sugar (or other sugar, or honey, maple)1 tsp, cooking / kosher salt1/8 tsk, and Chinese sesame paste (or peanut butter)2 tbspin a bowl. Top with green onion stem (finely sliced)1 st(don’t mix in).

Sizzling chili crisp - Heat chilli crisp2 tbspand oil in a small pan over medium heat. Add ginger, finely minced1 tbsp and garlic, finely minced1 tbsp, stir 30 seconds until golden and it smells amazing. Pour over green onion - enjoy the sizzle! Then mix.

Toss - Cook noodles / ramen noodles5 oz per packet directions. Drag the noodles straight from the saucepan into the bowl (extra water loosens the sauce). Toss. Use cooking water to loosen more if needed. Toss through coriander/cilantro (roughly chopped)~1 dl

Adjust & finish - Taste. Add more salt if needed and more chilli crisp if desired (not all chilli crisp is the same saltiness / spiciness). Eat!