Author Adapted by Pam - For the Love of Cooking / Original by Joyful Dumplings
Equipment
Large pot
Large Nonstick Skillet
Ingredients
Garlic Chili Noodles:
5ozpappardelle noodles or dried ribbon noodles, cooked per package instructions to al dente***Be sure to use a wide noodle for this recipe so it will soak up the thin sauce.
2green onions, sliced and green & white parts separated, divided
2largecloves of garlic, minced
2tbspvegetable broth***Chicken or beef broth also works
1tbspsoy sauce
½tbspdark soy sauce
½tbspChinese black vinegar
½tbspgochugaru (Korean chili flakes)
Serving:
Toasted sesame seeds
The green portion of the green onions
Spicy chili crisp
Instructions
Cook the pasta to al dente in a large pot of boiling water per package instructions; drain.
While the pasta is cooking, heat the oil in a nonstick skillet over medium-high heat. Add the white portion of the green onions and cook, stirring often, for 1 minute. Add the garlic and cook, stirring constantly, for 30 seconds.
Add the broth, soy sauce, dark soy sauce, Chinese black vinegar, and gochugaru (Korean chili flakes) then cook stirring occasionally, for 3 minutes.
Add the drained pasta and cook, tossing to evenly coat the noodles in the sauce, for 2 minutes.
Serve with the green portion of the green onions and toasted sesame seeds on top. Serve immediately with spicy chili crisp on the side. Enjoy!