Garlic Sesame Noodles

1. Stir soy sauce, garlic, oyster sauce, rice vinegar, sesame oil, chili flakes, brown sugar, chicken bouillon powder, and white part of the green onion in a small bowl. Set aside.

2. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 3 minutes or according to package directions. Drain well and leave noodles in the pot. Pour the chili-garlic sauce over the noodles, and mix well.

3. Meanwhile, heat a small dry skillet over medium heat. Add sesame seeds and toast until seeds are fragrant, about 1 minute.

4. Heat oil in a small saucepan over medium-high heat. When really hot, carefully pour over the noodle mixture, and toss until all noodles are evenly coated.

5. Taste and adjust seasonings, if necessary. To serve, divide noodles between two bowls, and garnish with green onion slices and toasted sesame seeds.

Cook's Notes:

You can use any neutral oil in this recipe, including vegetable, canola, avocado, or peanut oil.

If you don’t have wheat noodles, rice noodles are a good substitute, or use any noodles or pasta that you have on hand. My wheat noodles take only 3 minutes, so you may need to adjust your cooking time depending on the type of noodle you use.