SAIGON OIL N' CHILLI CRUNCH PASTA

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• 1 lb Spaghetti
• 1/4 cups Butter
• 1/4 cups SAIGON OIL N' CHILLI

Step 1

Cook spaghetti in a large saucepan of boiling water for 8 minutes or just until spaghetti is tender. Drain spaghetti, reserving 1/2 cup cooking water.

Step 2

Melt butter in a large skillet over medium heat. Add 3 Tbsp. SAIGON OIL N' CHILLI; cook and stir for 30 seconds or until heated through.

Step 3

Add spaghetti and reserved cooking water to sauce in skillet; mix lightly. Cook and stir for 2 minutes. Remove skillet from heat.

 Step 4

Drizzle spaghetti mixture with remaining SAIGON OIL N' CHILLI.

The oil, chillies, and garlic coat the noodles while also giving it a pleasant crunch that pairs well with the soft noodles. We jazz it up a bit and combine chile crisp with another favorite recipe, peanut noodles. And to make it even easier, we only use one bowl. To make it, whisk 1/4 cup SAIGON OIL N' CHILLI, 1/4 cup smooth peanut butter, 1/4 cup soy sauce, and 1 tablespoon brown sugar in a large bowl. Add 8 ounces hot cooked noodles, such as lo mein noodles or spaghetti, and toss with tongs until evenly coated. Serve topped with salted chopped peanuts and chopped scallions.

If you're ready to swap everything bagel seasoning on your toast for something more interesting, grab that jar of chili crisp. Delicious for breakfast or lunch, this avocado toast just might be your new favorite breakfast or quick lunch. To make it, mash 1/2 an avocado on a sturdy piece of toasted bread. Drizzle with SAIGON OIL N' CHILLI and lime juice. If you're hungry, add a fried egg. You won't be disappointed.

Swap out plain ketchup and whip up this spicy aioli. Use it for dipping with roasted sweet potato fries or tater tots, as a drizzle on a frittata, or for the best turkey sandwich. To make it whisk 1/2 cup mayo, 2 tablespoons SAIGON OIL N' CHILLI, 1 grated garlic clove, and 1 tablespoon minced chives in a bowl until smooth. Refrigerate for up to 2 weeks.

Cold leftover rice is begging to be transformed into something magical, and SAIGON OIL N' CHILLI is your answer. Stir-fry cold cooked rice with a good drizzle of vegetable oil over high heat in a wok or cast iron pan. Add in your favorite diced cooked veggies and protein, then toss with soy sauce and SAIGON OIL N' CHILLI until everything is hot. This is the perfect way to use up any leftover bits and pieces in the fridge.

Making chicken wings at home is so easy. Kick it up a notch by swapping your regular hot sauce for SAIGON OIL N' CHILLI. Cover a baking sheet with foil and top with a wire rack coated with cooking spray. Toss chicken wings with sesame oil, salt, and white pepper and roast at 325°F until golden and crisp, about 50 minutes. Whisk SAIGON OIL N' CHILLI, melted butter, and honey in a large bowl and add the hot wings. Serve sprinkled with sesame seeds.

This recipe is the perfect way to use up the last bits of SAIGON OIL N' CHILLI because it's made in the SAIGON OIL N' CHILLI jar itself. When there is about 1 tablespoon of SAIGON OIL N' CHILLI left, add 1 tablespoon sesame oil, 1 chopped fresh scallion, 1 tablespoon rice vinegar and 1/2 teaspoon honey to the jar. Screw on the lid and shake, shake, shake. Pour the dressing over roasted broccoli, cauliflower, snap peas, or green beans and sprinkle with toasted sesame seeds for a quick and flavorful side.