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Fast viral noodles tossed in a sizzling chili oil sauce with garlic, soy and vinegar. You pour hot oil over the spices to wake them up, then mix it all through the noodles.
Cook the 200 g noodles in boiling water for 4 to 5 minutes until just tender, then drain them and keep a few tablespoons of the cooking water.
Put the chopped 15 g garlic, the red pepper flakes, sliced spring onion and 5 g sesame seeds in a small heatproof bowl.
Heat the 45 ml oil in a small pan over high heat until it shimmers and is very hot, about 180°C, then pour it straight over the spice pile so everything sizzles and smells fragrant.
Stir the 30 ml soy sauce, 15 ml black vinegar and 5 g sugar into the sizzled oil to make a glossy sauce.
Toss the warm noodles through the sauce, loosening with a splash of the reserved cooking water if needed, and top with chopped cilantro.
