Ingredients

Sauce:

• Garlic — 2 cloves, grated
• Ginger — 1/2 tablespoon, grated
• Green onions — 2, chopped
• Szechuan chili flakes — 2 teaspoons (can sub with Korean chili flakes)
• Sesame seeds — 1/2 tablespoon
• Sugar — 1/2 tablespoon
• Sesame oil — 1 teaspoon
• Chinese black vinegar — 1 teaspoon
• Soy sauce — 1 tablespoon
• MSG — 1/4 teaspoon (optional)
• Neutral oil — 2 tablespoons (I use avocado oil)

Noodles:

• Noodles — 6 oz (I use knife-cut wheat noodles from my Asian grocery store)

Instructions

1. In a bowl, add 2 cloves grated garlic, 1/2 tablespoon grated ginger, 2 chopped green onions, 2 teaspoons Szechuan chili flakes, 1/2 tablespoon sesame seeds, and 1/2 tablespoon sugar.
2. Heat 2 tablespoons neutral oil (I prefer avocado oil) until it reaches 375°F. Carefully pour the oil directly over the Szechuan chili flakes and aromatics. Stir to incorporate the oil and infuse with the chili and aromatics.
3. To the same bowl, add 1 teaspoon sesame oil, 1 teaspoon Chinese black vinegar, 1 tablespoon soy sauce, 1/4 teaspoon MSG, and salt to taste.
4. Cook 6 oz noodles to desired firmness and combine directly with the sauce. Use excess noodle water to thin out the sauce if needed. Mix to serve.

Enjoy!