- 200g Chinese noodles (we recommend dried knife cut noodles. You can find them in your local Chinese supermarket or online)
- 2 tbsp vegetable oil (alternatively sunflower, groundnut, or, if nothing else, olive oil)
- 5x spring onions, sliced
- 2 garlic cloves, finely minced
- 1 tbsp soy sauce
- 50 ml (3 tbsp) cooking water (from the noodles)
- 2 heaped tsp Gulp chilli bits & 4 tsp chilli oil
- Bring a pan of salted water to the boil and cook the noodles 1 minute less than the package instructions recommend. They should feel slightly undercooked as we will finish them in the frying pan. Reserve 50 ml (around 3 tbsp) of the cooking water, then drain the noodles.
- Make sure you have the other ingredients prepped and ready. This is quick. Heat the oil in a pan and fry the garlic and spring onions on medium heat until the garlic begins to brown. Add the noodles and the reserved cooking water. Enjoy the sound of the water hitting the heat, then add the soy sauce and toss well.
- Showtime for Gulp! Add the chilli bits and the chilli oil and keep stirring until it emulsified into a rich & aromatic sauce, coating the noodles generously. Serve and gulp.