Inspired by the Sichuan dish red oil wontons, which features bite size dumplings smothered in a numbing, spicy sauce, this weeknight-friendly take uses easy freezer and pantry staples. Frozen dumplings (for best results, use a brand you know and love), dried noodles and baby bok choy are all perfect carriers for a fiery crimson chile oil that's sweet, sour and savory. Since chile crisp is the foundation of the sauce, choose one that you love. There's room to adapt, too: baby bok choy can be replaced with broccoli or spinach and any noodles are fine to use, even instant ones. If you don't like a lot of spice, you can replace some of the chile crisp with sesame or neutral oil, or simply use a brand of chile crisp that's less spicy.

News Source : https://www.oregonlive.com/nytcooking/2026/06/782498213-chile-oil-dumplings-with-noodles.html