Garlic Chili Noodles (Print Version)

# Ingredients:

→ Base

01 - 11 oz (300g) dried ribbon noodles

→ Sauce

02 - 1½ tablespoons cooking oil
03 - ½ cup scallions (white part), thinly sliced
04 - 1½ tablespoons minced garlic (about 4 cloves)
05 - ¼ cup low-sodium vegetable broth
06 - 2 tablespoons light soy sauce
07 - 1 tablespoon dark soy sauce
08 - 1 tablespoon Chinese black vinegar
09 - 1 tablespoon Korean chili powder/flakes (Gochugaru)

→ Garnish

10 - ¼ cup scallions (green part), thinly sliced
11 - 1 tablespoon toasted sesame seeds
12 - Extra chili flakes (optional)

# Instructions:

01 - Sauté scallion whites and garlic in oil over very low heat for 5 minutes, stirring constantly.
02 - Add broth, both soy sauces, vinegar, and chili powder. Simmer on medium-low for 5 minutes uncovered.
03 - While sauce simmers, cook noodles according to package instructions.
04 - Drain noodles well, pour over garlic chili sauce and mix until well coated.
05 - Top with scallion greens, sesame seeds, and optional extra chili flakes. Serve hot.

# Notes:

01 - Can use any flat wide wheat noodles
02 - Korean chili powder gives mild heat and red color
03 - Use fresh garlic for best flavor

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