Garlic Chilli Oil Noodles

We recommend either ETong or JamesBun's knifecut noodles.

• 1 serving of knife cut noodles
• 3 tbsp assorted chili flakes
• 30mL vegetable oil (high heat safe)

This recipe is very flexible, please adjust ratio of ingredients to get the flavour you desire! We have included a simple recipe down below as a guideline.

• 2~ tbsp WJS Soy Sauce
• 1 tsp Kokumori Black Vinegar
• 2 tsp GuWang Vegan Oyster Sauce / 3 tsp Doubanjiang (for Umami)
• 1 tsp Kokumori Mirin or 1 tbsp of brown sugar
• 1 tsp~ salt to taste
• 2 tsp sesame oil

For additional flavour (can be used as garnish, or aromatics for oil pouring):

• 1-2 cloves garlic, minced
• 1 Scallion (green onion), chopped
• Sprinkle of roasted sesame seeds

1. Heat water in a pot until boiling, then cook your knifecut noodles for a few minutes according to package instructions.
2. While waiting for the noodles to cook, grab a good sized bowl and add soy sauce, black vinegar, and optionally other sauces for umami such as oyster sauce, broad bean paste (doubanjian), mirin, etc to your own preferences.
3. Add cooking oil to a separate small pan, and heat on high until you can see a bit of fumes forming, we want this oil to sizzle and let out the fragrance from our dry seasonings!
4. Once your noodles are done, drain and add to the bowl and mix with the liquid sauces. Keep an eye on the oil so it doesn't burn during step 5
5. Add all of the other seasonings on top of the noodles: chilli flakes, chilli powder, salt, brown sugar, minced garlic, scallions, white sesames, etc.
6. Pour over the scalding oil, mix, and enjoy!