Noodles with Garlic Chili Oil

INGREDIENTS

• 7 oz Flat or Wide Chinese wheat noodles 
• 1 stalk scallion – chopped
• handful cilantro – chopped
• sesame seeds – for garnish

Szechuan Garlic Chili Oil Sauce

• 3 cloves garlic – minced
• 1 to 2 Tablespoons Szechuan chili flakes 
• 1 Tablespoon dark soy sauce
• 2 to 3 teaspoons Chinese black vinegar 
• ½ teaspoon ginger – grated
• ¼ teaspoon salt – or to taste
• ¾ teaspoon sugar – (optional)

Optional for more spice

• 1 teaspoon Lao Gan Ma Spicy Chili Crisp
• 1 teaspoon hot chili oil
• finely chopped Thai chilis

INSTRUCTIONS 

1. Garlic Chili Oil: Saute garlic with vegetable oil in a small pot until it becomes fragrant, about 30 seconds. Remove from the heat and add the rest of the sauce ingredients into the pot.
2. Boil noodles: Bring a large pot of water to a boil and cook your noodles according to the directions. Rinse under cold water and drain very well.
3. Add sauce: Add as much of the Szechuan chili oil sauce according to your liking and spice level.
4. Serve: Top with fresh cilantro, scallions, and a sprinkle of sesame seeds. Serve immediately.