Scale

For the Noodles:

6 oz (170 g) egg noodles or spaghetti

2 tbsp unsalted butter

2 tbsp chili crisp (store-bought or homemade)

1 tsp soy sauce

1 tsp sesame oil

1 green onion, sliced, for garnish

Optional: sesame seeds

For the Jammy Eggs:

2 large eggs

Water for boiling

Ice bath for cooling

Cook Noodles:
- Boil noodles according to package instructions until al dente. Drain and set aside.
Make Jammy Eggs:
- Bring a small pot of water to a gentle boil.
- Carefully add eggs and boil for 6–7 minutes for jammy yolks.
- Transfer eggs immediately to an ice bath to stop cooking. Peel carefully.
Prepare Noodle Sauce:
- In a skillet over medium heat, melt butter.
- Stir in chili crisp, soy sauce, and sesame oil until combined.
- Toss cooked noodles in the chili butter mixture until evenly coated.
Assemble Dish:
- Divide noodles between bowls.
- Slice jammy eggs in half and place on top.
- Garnish with sliced green onions and optional sesame seeds.
Serve:
- Serve immediately while warm, enjoying the creamy yolk mixing into the chili noodles.

Chili Crisp Tip: Adjust the amount to your spice tolerance; homemade versions can include garlic, shallots, and sesame oil.

Egg Variations: Soft-boiled eggs can be replaced with poached eggs for similar jammy results.

Extra Flavor: Add sautéed mushrooms, bok choy, or spinach for more depth and color.

Viral Presentation: Slice eggs to reveal the runny yolk and drizzle extra chili oil over the noodles for an Instagram-worthy “glow effect.”