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These 𝗣𝗮𝗴𝗼𝗱𝗮® 𝗪𝗵𝗶𝘁𝗲 𝗠𝗲𝗮𝘁 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗘𝗴𝗴 𝗥𝗼𝗹𝗹𝘀 and Sesame Chili Noodles make an easy game day plate with warm, crispy egg rolls and speedy, full of flavor noodles tossed with sesame paste, chili crisp, and sesame oil. 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 • 𝗣𝗮𝗴𝗼𝗱𝗮® 𝗪𝗵𝗶𝘁𝗲 𝗠𝗲𝗮𝘁 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗘𝗴𝗴 𝗥𝗼𝗹𝗹𝘀 • 1 clove Garlic • 1/3 cup Water, boiled, divided • 3 Tbsp Sesame Paste, Chinese-style, not Tahini • 2 Tbsp Black Vinegar • 9 oz Noodles • 2 Tbsp Spicy Chili Crisp, or Lao Gan Ma • 2 tsp Sesame Oil • to taste Fresh Chives, chopped, or Scallions • to taste Toasted White Sesame Seeds 𝗣𝗿𝗲𝗽𝗮𝗿𝗮𝘁𝗶𝗼𝗻 1. In a small bowl, combine the Garlic (1 clove) and half the Water (3 1/3 Tbsp). 2. Add the remaining Water (3 1/3 Tbsp) and the Black Vinegar (2 Tbsp), to another bowl with the Sesame Paste (3 Tbsp). Add the garlic water and combine until smooth. 3. Prepare the Noodles (9 oz) according to package instructions if using dried, or cook in boiling water for 2 minutes if using fresh. 4. Strain and divide the noodles between two bowls. Dress lightly with a few teaspoons of Sesame Oil (2 tsp) to prevent sticking. 5. Add desired amounts of Spicy Chili Crisp (2 Tbsp) and sesame paste mixture to each. 6. Prepare 𝗣𝗮𝗴𝗼𝗱𝗮® 𝗪𝗵𝗶𝘁𝗲 𝗠𝗲𝗮𝘁 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗘𝗴𝗴 𝗥𝗼𝗹𝗹𝘀 according to package directions, using your preferred cooking method. 7. Garnish the noodles with chopped Fresh Chives (to taste) and Toasted White Sesame Seeds (to taste). Mix well before eating. 8. Serve the warm egg rolls with the sesame chili noodles.