Cooking Instructions

• Start by bringing a large pot of water to a rolling boil over high heat. Once boiling, add your dried noodles and cook them according to the package instructions, usually around 3-5 minutes for ramen. When the noodles are al dente, drain them in a colander and set aside, allowing them to cool slightly while you prepare the flavorful base.
• While the noodles are cooking, dice the shallot and mince the garlic. Ensure the shallots are finely chopped to release their natural sweetness, and slice the garlic thinly for even cooking.
• About two minutes before the noodles finish cooking, heat 2-3 tablespoons of avocado or sesame oil in a medium saucepan over medium heat.
• Add the diced shallots and minced garlic to the hot oil, sautéing for 2-3 minutes until they turn golden and fragrant.
• Just as the shallots and garlic become aromatic, sprinkle in the red chili flakes and gochugaru. Sauté for an additional 30 seconds, stirring continuously.
• Turn off the heat and carefully mix in the soy sauce, dark soy sauce, black vinegar, and brown sugar. Stir well until the sauce ingredients are fully combined.
• Now, add the drained noodles to your aromatic sauce mixture, gently tossing to ensure every strand is coated.
• Plate your Shallot Chili Oil Noodles while they’re still hot, enticingly glossy from the sauce. Top with freshly sliced scallions.