Ingredients

For the Stir-Fried Noodles:

  • 8 oz (225g) dried ramen or lo mein noodles
  • 2 tbsp vegetable oil
  • 1 small yellow onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1/2 tsp sugar
  • 1/4 tsp black pepper
  • 2 green onions, sliced (for garnish)

For the Crispy Wonton Taco Shells:

  • 12 wonton wrappers (square, 3.5-inch size)
  • Vegetable oil, for frying
  • Salt, to taste

For the Chili Oil Drizzle:

  • 1/4 cup vegetable oil
  • 1 tbsp crushed red chili flakes
  • 1 tsp Sichuan peppercorns, crushed (optional, for numbing heat)
  • 1 clove garlic, minced
  • 1 tsp sesame seeds
  • 1/2 tsp smoked paprika
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 1 tsp soy sauce

For the Sesame Slaw:

  • 2 cups shredded green cabbage
  • 1/2 cup shredded carrots
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp soy sauce
  • 1 tsp honey
  • 1 tsp toasted sesame seeds
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Equipment Needed:

  • Large pot (for boiling noodles)
  • Wok or large skillet (for stir-frying)
  • Small saucepan (for chili oil)
  • Deep skillet or pot (for frying wontons)
  • Tongs or chopsticks (for shaping wonton tacos)
  • Mixing bowls
  • Slotted spoon
  • Paper towels

Instructions

1. Prepare the Sesame Slaw:

  1. In a medium bowl, combine shredded cabbage and carrots.
  2. In a small bowl, whisk together rice vinegar, sesame oil, soy sauce, honey, sesame seeds, salt, and black pepper.
  3. Pour the dressing over the cabbage and carrots, toss to coat, and refrigerate for at least 15 minutes to let flavors meld.

2. Make the Chili Oil Drizzle:

  1. In a small saucepan, heat 1/4 cup vegetable oil over medium-low heat until warm (about 2 minutes).
  2. Add crushed red chili flakes, Sichuan peppercorns (if using), minced garlic, sesame seeds, smoked paprika, sugar, and salt.
  3. Stir for 2–3 minutes until fragrant, ensuring the garlic doesn’t burn.
  4. Remove from heat, stir in soy sauce, and let cool slightly. Set aside in a small bowl.

3. Cook the Stir-Fried Noodles:

  1. Bring a large pot of water to a boil and cook the noodles according to package instructions (about 3–5 minutes). Drain and rinse under cold water to prevent sticking. Set aside.
  2. Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat.
  3. Add sliced onion and bell pepper, stir-frying for 3–4 minutes until softened.
  4. Add minced garlic and stir-fry for 30 seconds until fragrant.
  5. Add cooked noodles, soy sauce, oyster sauce, sesame oil, sugar, and black pepper. Stir-fry for 2–3 minutes until noodles are evenly coated and heated through.
  6. Remove from heat and set aside.

4. Fry the Wonton Taco Shells:

  1. Fill a deep skillet or pot with 2 inches of vegetable oil and heat to 350°F (175°C). Use a thermometer if possible, or test by dropping a small piece of wonton wrapper—it should sizzle immediately.
  2. Place a wonton wrapper on a clean surface. Lightly brush one side with water to make it pliable.
  3. Fold the wrapper in half diagonally to form a triangle, then gently bend it into a taco shape using tongs or chopsticks.
  4. Carefully lower the shaped wrapper into the hot oil, holding it with tongs for 10–15 seconds to maintain the taco shape as it fries.
  5. Fry for 1–2 minutes until golden and crispy, flipping if needed. Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt.
  6. Repeat for all 12 wonton wrappers, frying 1–2 at a time to avoid overcrowding.

5. Assemble the Tacos:

  1. Spoon a small portion of stir-fried noodles into each crispy wonton taco shell.
  2. Top with a tablespoon of sesame slaw.
  3. Drizzle with 1–2 tsp of chili oil (adjust to spice preference).
  4. Garnish with sliced green onions.

6. Serve:

  • Serve immediately while the wonton shells are crispy. Arrange tacos on a platter with extra chili oil and slaw on the side for customization.

Tips:

  • Make Ahead: Prepare the sesame slaw and chili oil up to 2 days in advance and store in the fridge. Cook noodles and fry wonton shells just before serving for maximum freshness.
  • Spice Level: Adjust the chili flakes in the oil to control heat. For a milder version, reduce to 1/2 tbsp chili flakes.
  • Wonton Shaping: If shaping tacos is tricky, drape wet wonton wrappers over the edge of a small metal mold or spoon handle before frying to help hold the shape.
  • Storage: Store leftover components separately. Wonton shells can be kept in an airtight container for 1 day but are best fresh.

Nutritional Info (per taco, approximate):

  • Calories: 180 kcal
  • Protein: 4g
  • Fat: 10g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Sodium: 400mg

Enjoy your Crispy Chili Oil Noodle Tacos, a perfect blend of crunchy, spicy, and fresh flavors!