# What you'll need:
→ Noodles
01 - 7 oz wheat noodles (e.g., Chinese wheat noodles or linguine)
→ Aromatics
02 - 4 cloves garlic, finely minced
03 - 2 scallions, thinly sliced (white and green parts separated)
04 - 1 tablespoon toasted sesame seeds
→ Chili Oil
05 - 2 1/2 tablespoons chili flakes (Sichuan or Korean preferred)
06 - 1/2 teaspoon Sichuan peppercorns (optional)
07 - 1/4 teaspoon ground white pepper
08 - 1/2 teaspoon sugar
09 - 1/2 teaspoon salt
→ Oil
10 - 3 tablespoons neutral oil (canola, sunflower, or grapeseed)
→ Sauce
11 - 1 1/2 tablespoons light soy sauce
12 - 1 tablespoon Chinese black vinegar (Chinkiang vinegar)
13 - 1 teaspoon dark soy sauce (optional)
14 - 1/2 teaspoon toasted sesame oil
# Method:
01 - Boil noodles following package directions. Drain, reserving 2 tablespoons of cooking water, and set noodles aside.
02 - In a heatproof bowl, combine garlic, white scallion parts, chili flakes, Sichuan peppercorns if using, white pepper, sugar, salt, and sesame seeds.
03 - Warm neutral oil in a small saucepan over medium-high heat until shimmering, without smoking.
04 - Pour hot oil carefully over the chili-garlic blend; it should sizzle and release aroma. Stir to integrate.
05 - In a large bowl, whisk light soy sauce, black vinegar, dark soy sauce if using, sesame oil, and reserved noodle water.
06 - Add drained noodles to the bowl and pour infused chili oil mixture over them.
07 - Mix thoroughly until noodles are evenly coated and glossy.
08 - Top with green scallion parts and extra sesame seeds if desired. Serve immediately, stirring again before eating.
