Noodle Nibbles

Five ingredients, 15 minutes in the oven, and you’ve got a crunchy, addictive snack that disappears from the bowl fast. Canned chow mein noodles get tossed in melted butter, soy sauce, and a few dashes of hot pepper sauce, then toasted at low heat until golden and crispy.

The low oven temperature is deliberate. Baking at 275°F (135°C) dries the noodles out slowly and evenly, turning them shatteringly crisp without burning the butter or soy sauce coating. Higher heat would scorch the seasoning before the noodles had time to fully crisp.

Celery salt and onion powder add a savory, almost Bloody Mary-like seasoning layer that makes these surprisingly hard to stop eating. The soy sauce and hot sauce bring salt and heat. The butter brings richness and helps everything stick.

Pro Tips

• Spread the noodles in a single layer on the baking sheet. Piled-up noodles steam instead of crisping.
• Toss the noodles twice with the seasoning mixture. Once after the liquid, once after the dry spices. This ensures even coverage.
• Watch closely after 12 minutes. The difference between golden and burnt is narrow at this temperature.
• Let them cool completely on the baking sheet. They crisp up even more as they cool.

Variations

• Add a handful of mixed nuts or peanuts to the baking sheet for a trail mix-style snack.
• Sprinkle with garlic powder or a pinch of cayenne for extra kick.
• Drizzle with a teaspoon of sesame oil instead of some of the butter for an Asian-inspired twist.