Ingredients:

  • 3 tbsp neutral oil
  • 2 tbsp Korean chili flakes
  • 3 cloves garlic, finely minced
  • 2 stalks green onions, thinly sliced (whites and greens separated)
  • 1 tsp toasted sesame seeds
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp granulated sugar
  • 1 tsp toasted sesame oil
  • 12 oz wheat noodles
  • 2 tbsp reserved noodle cooking water

Instructions:

  1. Cook the wheat noodles according to the package directions.
  2. Just before draining the noodles, scoop out 2 tbsp (30ml) of the starchy cooking water and set it aside.
  3. Drain the noodles and place them in serving bowls.
  4. In a small, heat-proof bowl, combine the minced garlic, the white parts of the green onions, chili flakes, and sesame seeds, spreading them in an even layer.
  5. Heat the neutral oil in a small pan over medium-high heat until it shimmers and just begins to wispy-smoke.
  6. Immediately pour the shimmering oil over the aromatic mixture in the heat-proof bowl.
  7. Stir the soy sauce, rice vinegar, sugar, sesame oil, and the reserved noodle water into the hot oil mixture, whisking until the sugar is dissolved.
  8. Pour the sauce over the cooked noodles.
  9. Use tongs to toss the noodles thoroughly until they are fully coated in the red oil.
  10. Garnish with the green onion tops.