Ingredients:
• 2 cakes dry instant ramen noodles (140 g)
• 2 tablespoons sesame oil
• 2 green onion (or scallion) stalks, thinly sliced (keep the green and white parts separate)
• 5 garlic cloves, minced
• 1/2 teaspoon chili flakes or coarse chili powder
• 2 tablespoons white sesame seeds
For the Sauce:
• 2 tablespoons light soy sauce
• 1 tablespoon oyster sauce (vegetarian oyster sauce can be used)
• 1 teaspoon cornstarch (optional)
• 1/4 cup water
Directions:
1. Cook the Ramen Noodles: Bring a pot of water to a boil and cook the instant ramen noodles according to package instructions. Once cooked, drain and set aside.
2. Prepare the Sauce: In a small bowl, mix together the light soy sauce, oyster sauce, cornstarch (if using), and water. Stir until the cornstarch is fully dissolved and set aside.
3. Toast the Sesame Seeds: In a large skillet or wok over medium heat, add the sesame seeds and toast them for 1-2 minutes until golden and fragrant. Remove from the skillet and set aside.
4. Sauté Aromatics: In the same skillet, add sesame oil and heat over medium heat. Add the white parts of the sliced green onions and the minced garlic. Sauté for about 1-2 minutes until the garlic is fragrant and the onions are softened.
5. Add Chili Flakes: Stir in the chili flakes or coarse chili powder, cooking for an additional 30 seconds to release the flavors.
6. Combine Noodles and Sauce: Add the cooked ramen noodles to the skillet. Pour the prepared sauce over the noodles and toss everything together to ensure the noodles are evenly coated.
7. Add Sesame Seeds and Green Onions: Stir in the toasted sesame seeds and the green parts of the sliced green onions. Toss to combine.
8. Serve: Serve the sesame garlic ramen noodles immediately, garnished with extra green onions if desired.