Chili Garlic Noodles

Start by heating neutral oil in a small pan over medium heat until it reaches 350°F (176°C).

While the oil is heating, grate the garlic, chop the green onions, and grate the ginger.

In a large heat-proof bowl, combine the Sichuan chili flakes, prepared garlic, green onions, and ginger. Then add dark soy sauce, regular soy sauce, Chinese black vinegar, honey, and optional MSG.

Carefully pour the hot oil over the mixture in the bowl and give it a mix until everything is well combined.

Boil the knife-cut noodles in a large pot of water for 3-5 minutes or until al dente.

Drain the cooked noodles and add them directly into the bowl with the sauce.

Toss the noodles with the sauce until they are evenly and thoroughly coated.

Garnish with the reserved sliced green onion tops and serve immediately.