Name: Quick Garlic Chili Noodles
Prep time: 3 min
Cook time: 8 min
Total time: 12 min
Yield: 2 servings
Ingredients: 200 g noodles (Taiwanese flat noodles, or similar flat wheat noodles); 2 tbsp vegetable oil (neutral tasting); 6 clove garlic cloves (minced); 1 stalk green onion (sliced, dark green parts separated); 6 head baby bok choy; 2 cup frozen edamame (in shell); 1 tbsp gochugaru (or chili flakes, starting with less if using chili flakes as they are spicier); 2 tbsp dark soy sauce; 1 tsp black rice vinegar (or rice vinegar); null to_garnish toasted sesame seeds

Instructions

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1

In a large pot, cook the noodles (200 g) according to package instructions, typically around 3 minutes.
2

Meanwhile, heat vegetable oil (2 tbsp) in a large pan over medium-high heat. Add the garlic (6 cloves) and the light parts of the green onion (1 stalk). Cook for 2 minutes.
3

Add the gochugaru (1 tbsp) and cook for 1 minute more.
4

Reduce heat to low. Add the dark soy sauce (2 tbsp) and black rice vinegar (1 tsp). Using tongs, transfer the cooked noodles from the pot to the pan, without draining the noodle water. Mix everything thoroughly.
5

Add the baby bok choy (6 heads) and frozen edamame (2 cups) to the boiling noodle water. Cook for 3 minutes, or until tender. Drain.
6

Serve the noodles and bok choy in bowls. Garnish with the dark green parts of the green onion and [toasted sesame seeds] if desired. Serve edamame on the side with a sprinkle of salt. Enjoy!