Step 1Turn on your stove’s exhaust fan and open your windows. Heat a large Dutch oven or other heavy pot over high heat. Add the tomato paste and cook, stirring, until it becomes a shade darker and starts sticking to the pan, 1 to 2 minutes. Add the shrimp paste and continue stirring until the mixture smokes and smells very shrimp-y, about 1 minute. Remove from the heat and stir in the chile crisp. Once the mixture has cooled, stir in the chile oil and ¼ cup water.
Step 2Meanwhile, bring a large saucepan of water to a boil. Add the noodles and cook until just tender, 2 to 4 minutes (the timing will depend on the noodles; the best way to determine doneness is by biting into one). Drain the noodles in a colander, rinse under cold water until room temperature and drain again. Add the noodles to the sauce and gently fold and mix until well coated.