Ingredients:

  • 12 oz wheat noodles
  • 2 tbsp neutral oil
  • 1 tbsp toasted sesame oil
  • 4 cloves garlic, minced
  • 2 tbsp red chili flakes
  • 3 tbsp reduced-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp brown sugar
  • 1/2 tsp ground ginger
  • 2 stalks green onion, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Boil the 12 oz wheat noodles according to the package instructions. Just before draining, reserve 1/4 cup of the starchy noodle water, then drain the noodles and set them aside.
  2. Heat 2 tbsp neutral oil in a wok over medium-low heat. Add 4 cloves minced garlic and sauté for 30 to 60 seconds until fragrant and translucent.
  3. Stir in 2 tbsp red chili flakes and 1/2 tsp ground ginger, stirring constantly for 30 seconds until the oil turns a bright red.
  4. Whisk in 3 tbsp reduced-sodium soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar. Stir for 1 minute until the sugar is dissolved and the sauce bubbles into a glossy glaze.
  5. Add the cooked noodles to the wok and use tongs to coat every strand in the sauce. If the mixture is too dry, stir in the reserved noodle water one tablespoon at a time until velvety.
  6. Drizzle with 1 tbsp toasted sesame oil, remove from heat, and garnish with 2 stalks thinly sliced green onion and 1 tsp toasted sesame seeds.