1 tsp dark mushroom soy sauce (optional, for colour)
1 tbsp garlic chili oil or chili oil with sediment
1 tbsp gochugaru (or other chili powder/flakes)
1/2 to 1 tbsp rice vinegar (or Chinese black vinegar / regular vinegar)
1-2 tsp sugar (optional, for sweetness)
2-3 tbsp water
To Serve
3.5 oz dry wheat noodles
Chopped spring onions/green onions
Chopped coriander
Sesame seeds
A drizzle of sesame oil
Directions
Make the sauce: mix everything in a large bowl until smooth. Adjust to taste; if using sweetened peanut butter you can skip the sugar. Prepare the sauce first so you can add the noodles right after cooking.
Cook the noodles according to the package instructions, or until chewy to your liking.
Drain the noodles and immediately add them to the sauce. Mix well to coat.
If the sauce is thick, add another 1-2 tbsp of the noodle water for a runnier consistency that coats easily.
Finish with fresh coriander, spring onions, sesame seeds and a drizzle of sesame oil. Enjoy!
