150 g (5 oz) wide wheat noodles (knife-cut noodles)

2 tablespoon oil

3 cloves garlic, finely diced

2 green onions (scallions), green and white part sliced separately

2–3 teaspoon red chili flakes

1 teaspoon white sesame seeds, untoasted

¼ teaspoon red chili powder or smoked paprika

½ teaspoon chicken bouillon powder

2 teaspoon dark soy sauce

1 tablespoon all-purpose soy sauce or light soy sauce

1 teaspoon rice vinegar or white vinegar

½ teaspoon brown sugar

2 teaspoon toasted sesame oil

Topping: 1-2 teaspoon chili crisp (optional), green part of spring onion, white sesame seeds

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Cook the noodles: Boil a large pot of water and cook the wide wheat noodles according to the package instructions. Drain and set aside, reserving a bit of the noodle water if needed for mixing the sauce.
Prepare the sauce: Heat 2 tablespoons of oil in a large skillet over medium heat. Add finely diced garlic and sauté until fragrant, about 1 minute. Add the white part of the green onions and cook for an additional 30 seconds.
Add chili flakes and seasonings: Stir in red chili flakes, sesame seeds, red chili powder (or smoked paprika), and chicken bouillon powder. Stir and cook for another minute until the spices become aromatic.
Make the sauce: Add dark soy sauce, light soy sauce, rice vinegar, brown sugar, and toasted sesame oil to the skillet. Stir and let it simmer for 2-3 minutes, adding reserved noodle water if the sauce is too thick.
Toss the noodles: Add the cooked noodles to the skillet and toss until fully coated with the sauce. Add more noodle water if necessary to ensure the noodles are evenly coated.
Serve: Plate the noodles and top with the green part of the spring onions, extra sesame seeds, and optional chili crisp for added flavor and crunch. Serve immediately.

For a vegetarian version, skip the chicken bouillon powder and use vegetable bouillon or just soy sauce for umami flavor.

For extra spice, increase the amount of red chili flakes or add chili oil on top.

If you don’t have wide wheat noodles, substitute with ramen, udon, or spaghetti, adjusting cooking time as needed.