Name: Garlic Chilli Noodles 🍜🌶️
Ingredients: 11 oz Dried Ribbon Noodles (300g) (Note1); 1½ Tbsp Cooking Oil (Note2); ½ Cup Scallion (white part), thinly sliced; 1½ Tbsp Minced Garlic or 4 cloves (Note3); ¼ Cup Vegetable Broth (low-sodium); 2 Tbsp Light Soy Sauce (Note4); 1 Tbsp Dark Soy Sauce; 1 Tbsp Chinese Black Vinegar (Note5); 1 Tbsp Korean Chilli Powder/Flakes (Note6); ¼ Cup Scallion (green part), thinly sliced; 1 Tbsp Toasted Sesame Seeds; More Chilli Flakes (optional)

Ingredients

Scale

For the Noodles:
11 oz Dried Ribbon Noodles (300g) (Note1)
For the Sauce:
1½ Tbsp Cooking Oil (Note2)
½ Cup Scallion (white part), thinly sliced
1½ Tbsp Minced Garlic or 4 cloves (Note3)
¼ Cup Vegetable Broth (low-sodium)
2 Tbsp Light Soy Sauce (Note4)
1 Tbsp Dark Soy Sauce
1 Tbsp Chinese Black Vinegar (Note5)
1 Tbsp Korean Chilli Powder/Flakes (Note6)

Garnish:
¼ Cup Scallion (green part), thinly sliced
1 Tbsp Toasted Sesame Seeds
More Chilli Flakes (optional)

Instructions

1️⃣ Heat a small frying pan (6″/18cm diameter) over very low heat. Add cooking oil along with thinly sliced scallion (white part) and minced garlic. Sauté for 5 minutes on very low heat, constantly stirring to prevent burning. 🍳

2️⃣ Boil water for the noodles in a kettle. After sautéing the aromatics for 5 minutes, add vegetable broth, light and dark soy sauce, black vinegar, and Korean chilli powder/flakes (Gochugaru) to the saucepan and stir. Increase the heat to medium-low and let the sauce simmer for 5 minutes without a lid. If the sauce is ready but the noodles are not, turn off the heat and leave the sauce on the stove. 🍜

3️⃣ Meanwhile, cook the dried noodles in a pot according to the package instructions. 🍲

4️⃣ Drain the noodles very well, then pour the garlic chilli sauce over them and mix until the noodles are well coated. Garnish with more scallion (green part), toasted sesame seeds, and additional chilli flakes if desired. Serve hot and enjoy! 🌶️🥢