Step 1

Start boiling the noodles according to the package instructions until al dente. Reserve 1/4 cup of the starchy water.

Step 2

Heat up oil in a pan. On medium heat, add garlic, the white part of the green onion, red chili flakes, and sesame seeds. Toast for a while until the garlic gets golden, and the green onion gets crispy. Now add the red chili powder and stir for a minute only. Keep an eye and don't burn anything, or it will taste bitter. This is your chili oil.

Step 3

Pour the reserved starchy water to stop the cooking process. Then, turn off the heat and remove your pan if it is a glass stovetop so that the aromatics do not cook any further.

Step 4

Add the chicken bouillon powder, dark soy sauce, regular soy sauce, rice vinegar, toasted sesame oil, brown sugar, and the green part of the spring onion. Mix.

Step 5

Try to time the cooking of the noodles with the spicy sauce so that you can immediately add the hot noodles. Toss in the noodles till they are coated well with the sauce. Take out on a plate.

Step 6

Top with chili crisp, sesame seeds, and the green part of spring onion, and enjoy!