A delightful dish combining chewy noodles with a bold and flavorful sauce, perfect for garlic and chili lovers.

Scale

11 oz dried ribbon noodles (300g)

1½ tbsp cooking oil (e.g.

grapeseed oil)

½ cup scallions (white part)

thinly sliced

1½ tbsp minced garlic (4 cloves)

¼ cup vegetable broth (low-sodium)

2 tbsp light soy sauce

1 tbsp dark soy sauce

1 tbsp Chinese black vinegar

1 tbsp Korean chilli powder/flakes (e.g.

Gochugaru)

¼ cup scallions (green part)

thinly sliced

1 tbsp toasted sesame seeds

Extra chilli flakes (optional)

Cook the dried ribbon noodles according to package instructions until al dente, then drain and set aside.
In a large pan, heat the cooking oil over medium heat. Add the white part of the scallions and minced garlic, sautéing until fragrant and lightly golden.
Stir in the vegetable broth, light soy sauce, dark soy sauce, Chinese black vinegar, and Korean chilli powder/flakes. Bring to a simmer.
Add the cooked noodles to the sauce, tossing well to ensure they are fully coated.
Serve immediately, garnished with the green part of the scallions, toasted sesame seeds, and extra chilli flakes if desired.

Adjust the level of chilli flakes according to your spice preference. This dish is best served hot.

Keywords: Aromatic Garlic Chilli Noodles, Soy Sauce Noodles, Garlic Noodles, Spicy Noodles, Quick Dinner Recipes