Cook With Hella

Four simple ways to bring a little Hella to everyday meals. Start with a small spoonful and add more to taste.

Garlic Crisp Fried Eggs

Gather: 2 eggs, 2 slices of bread, a little cooking oil, 1–2 teaspoons Garlic Crisp, and optional avocado or sliced scallions.

Toast the bread. Heat a little oil in a skillet over medium heat, crack in the eggs, and cook until the whites are fully set. Add avocado to the toast if you like, then top with the eggs. Finish with Garlic Crisp and scallions. Spoon the crisp over the finished eggs to keep its crunch.

Chili Oil Noodles

Gather: 200 g noodles, 1 tablespoon Chili Oil, 1 tablespoon soy sauce or tamari, 1 teaspoon rice vinegar, sliced scallions, and a splash of noodle cooking water.

Cook the noodles according to the package and reserve a little cooking water. Stir Chili Oil, soy sauce or tamari, and rice vinegar together in a bowl. Toss in the drained noodles, adding cooking water a spoonful at a time until glossy. Finish with scallions and a little extra Chili Oil to taste.

Szechuan Cucumber Salad

Gather: 1 large cucumber, 1 avocado, a handful of salad greens, 1 tablespoon rice vinegar, 1–2 teaspoons Szechuan Oil, and salt to taste.

Slice the cucumber and avocado. Whisk the rice vinegar and Szechuan Oil together, then taste and season lightly with salt. Gently toss with the cucumber and greens, fold in the avocado, and serve right away. Add another small drizzle of Szechuan Oil for more of that signature tingle.

Chili Crisp Dumplings

Gather: your favorite dumplings, 1 tablespoon Garlic Crisp, 1 tablespoon soy sauce or tamari, 1 tablespoon rice vinegar, 1 tablespoon water, and optional sliced scallions.

Cook the dumplings according to their package directions. Stir Garlic Crisp, soy sauce or tamari, rice vinegar, and water together for a dipping sauce. Serve alongside the hot dumplings, or spoon a little over the top. Finish with scallions. Prefer a smoother drizzle? Swap the Garlic Crisp for Chili Oil.