Spicy Ginger Sesame Chili Noodles

Spicy Ginger Sesame Chili Noodles

Ingredients:
-5 small blocks (5 cups or 300g) of sliced Korean wheat noodles
-1/3 cup oil (olive, canola, or vegetable)
-1/2 cup lower white stems of green onion, thinly sliced
-1/2 cup upper green stems of green onion, thinly sliced for garnish
-1/4 cup soy sauce
-5 cloves of garlic, thinly sliced
-3 tbs sesame oil
-3 tbs honey
-2 tbs gochugaru (Korean red chili powder)
-1 tbs ginger, minced
-1 tbs sesame seeds plus more for garnish
-2 tsp red chili flakes
-1/2 tsp black or white pepper
-1/4 tsp MSG

Instructions:
-bring 6 quarts of water to a boil
-cook noodles according to package instructions; the garlic chili oil will be ready in 5 minutes, so time the cooking so that the noodles and oil are ready at the same exact time
-place a large pan or wok on medium-low heat
-add garlic, ginger, and white stems of green onion; sautéing and stirring fast for 30 seconds ensuring that it does not burn (remove pan from heat if it is cooking too fast)
-add red chili flakes, Korean red chili powder, and sesame oil; mix well for 30 seconds
-add honey and soy sauce; stir for 30 seconds
-add in sesame seeds, pepper, and optional MSG; stir for 30 seconds
-transfer cooked noodles from pot to wok and gently mix until coated with chili oil
-turn off heat and garnish with sesame seeds and green onion
-transfer into meal containers, garnish again, and store in the fridge for up to 5 days or freeze for up to 6 months

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