Ingredients
Method
- Boil noodles according to package instructions or until tender. Reserve 1 tablespoon of cooking water before draining the noodles.
- Combine minced garlic, chili flakes, chopped scallion greens, and white sesame seeds in a heat-proof bowl.
- Heat vegetable oil in a pan or pot until smoking hot. Carefully pour the hot oil over the aromatics in the bowl to release flavors, then stir well.
- Add the reserved noodle water, soy sauce, rice vinegar, salt, and brown sugar to the chili oil mixture. Stir until well combined.
- Add the hot cooked noodles to the spicy sauce and mix thoroughly until evenly coated.
- Plate the noodles and garnish with additional chopped scallion greens and toasted white sesame seeds. Optionally, sprinkle chopped cilantro and toasted peanuts, or add your favorite protein for extra flavor and texture.
Nutrition
Notes
Noodle Swap: I've often used ramen noodles or even spaghetti when I didn't have udon on hand, and they soak up the sauce beautifully, just adjust cooking time accordingly