Garlic Chili Oil Noodles

Method

1. 1

   Boil the water

   Bring a large pot of water to a boil over high heat, about 5 to 10 minutes, until bubbles rise steadily across the surface.

2. 2

   Prepare the chilli mixture

   Divide the garlic, scallion whites, chilli flakes, sesame seeds, sugar and salt between two heatproof bowls, keeping the ingredients together in the centre.

3. 3

   Cook the noodles

   Cook the noodles in the boiling water according to the packet, usually 4 to 6 minutes, until tender but springy; reserve 2 tbsp cooking water, then drain.

4. 4

   Heat the oil

   Heat the neutral oil in a small pan over medium heat for 2 to 3 minutes, until shimmering and fluid but not smoking.

5. 5

   Bloom the aromatics

   Turn off the heat and carefully pour 2 tbsp hot oil into each bowl; stand back from splatters and let the mixture sizzle for 10 seconds.

6. 6

   Season the sauce

   Add ¾ tbsp soy sauce, ½ tbsp black vinegar and ½ tsp sesame oil to each bowl; stir for 15 seconds until combined.

7. 7

   Toss the noodles

   Divide the drained noodles between the bowls, add 1 tbsp reserved cooking water to each and toss for 30 seconds; add more water a teaspoon at a time only if needed, until glossy and coated.

8. 8

   Finish and serve

   Top each bowl with half the scallion greens and serve immediately, while the noodles are hot.

Tips

• Have the bowls ready before heating the oil, and pour carefully to avoid splashes.
• Chilli flake heat varies, so use less if you prefer a milder bowl.
• Noodle surfaces retain different amounts of water, so add the reserved water gradually and stop once the sauce coats the noodles.

Swaps

• Gochugaru gives a Korean-style variation, with a different flavour and heat.
• Rice vinegar can replace Chinese black vinegar for a sharper, less malty sauce.

Storing

Best freshly made. Refrigerate leftovers in a sealed container for up to 2 days. Reheat until steaming hot, adding a small splash of water; the noodles may soften and lose their gloss.