Garlic Chili with Taiwanese Knife-Cut Noodles

Ingredients:

• ground pork or beef

• 5-6 pieces of garlic (or 1 tbsp of minced garlic)

• small piece of ginger diced up

• 3-4 sticks of scallions

• 3 tbsp of canola oil

• 3 tsp of dark soy sauce

• 1 tbsp of Korean chili flakes (gochugaru)

• 1 tbsp oyster sauce

• 1 tbsp Chinese black vinegar

• 1 pack of knife cut noodles (150 g)

Assembly:

1. Stir fry ground pork or beef in a tablespoon of canola oil till cooked through. Put into a separate bowl and set aside.

2. Start boiling water for the noodles in a separate pot.

3. Heat up your non-stick pan on medium heat with the 2 tbsp of canola oil. Stir fry the minced garlic and ginger for two minutes until fragrant.

4. Place the noodles in the boiling water and cook till al dente (1 minute less than the package instructions).

5. Add the gochugaru into the garlic, ginger, and oil mixture and stir fry them all together for a minute or so.

6. Add the oyster sauce to this mixture and then add your noodles. Stir fry everything for 2-3 minutes on medium heat. Add half of your cut up green onions while sautéing.

7. Remove from heat and plate. Pour the Chinese black vinegar over (to taste).

8. Top with thinly sliced scallions and sesame seeds.

   Enjoy!