Ingredients:

  • 12 oz Kelp Noodles
  • 1 tbsp Lemon juice
  • 1 tsp Baking soda
  • 3 tbsp Neutral oil
  • 2 tbsp Gochugaru (Korean red pepper flakes)
  • 3 cloves Garlic, finely minced
  • 1 stalk Green onion, thinly sliced
  • 1 tsp Fresh ginger, grated
  • 1 tbsp Toasted sesame seeds
  • 2 tbsp Soy sauce
  • 1 tbsp Chinkiang black vinegar
  • 1 tsp Toasted sesame oil
  • 1 tsp Coconut sugar

Instructions:

  1. Drain kelp noodles and submerge in a bowl of warm water with lemon juice and baking soda. Massage for 30 seconds until softened to an al dente texture. Rinse thoroughly in cold water and pat dry.
  2. In a heatproof glass or ceramic bowl, combine the minced garlic, ginger, white parts of the green onions, gochugaru, and sesame seeds.
  3. In a small saucepan, heat the neutral oil over medium-high heat until it begins to shimmer and shows a light wisp of smoke (approximately 3-4 minutes).
  4. Carefully pour the hot oil directly over the aromatics in the heatproof bowl to sizzle and bloom the spices.
  5. Whisk in the soy sauce, black vinegar, sesame oil, and coconut sugar until well emulsified.
  6. Add the dried kelp noodles to the bowl and toss vigorously with tongs until every strand is coated in the chili oil sauce.
  7. Garnish with the green parts of the scallions and fresh cilantro before serving.