WELCOME TO OUR KITCHEN: We're making Garlic Chili Noodles

Welcome to our kitchen! We’re making Garlic Chili Noodles. Yum! First, the photo. Then look for the recipe below.

For one serving, cook and drain 4 ounces of dried, wide, hand-cut Taiwanese noodles (although you can use dried udon or ramen noodles).

Mix all this in a bowl: 1/2 tablespoon soy sauce, 1/2 teaspoon dark soy sauce, 1/2 teaspoon black vinegar (or 1/4 teaspoon Worcestershire sauce and 1/4 teaspoon unseasoned rice vinegar), 1/4 teaspoon granulated white sugar, and 1/4 teaspoon table salt.

Add the hot, drained noodles, then top with 2 finely minced and peeled garlic cloves, 1 trimmed and thinly sliced medium scallion, and 1 tablespoon chili flakes (such as Sichuan or Korean chili flakes).

Heat 3 tablespoons (45 ml) of a neutral-flavored oil (that is, canola, corn, vegetable, safflower, etc.) in a small skillet set over high heat until the oil waggles. Pour over the noodles and aromatics and toss as everything sizzles. Cool a minute or two, then gobble down.

If you have trouble finding some of these ingredients, here are some handy links:

The actual dried, wide, “hand-cut” noodles we used are here.

The black vinegar is here.

The dark soy sauce is here.

And the Sichuan chili flakes are here.