Heat the oil

• Heat the neutral oil in a small saucepan over medium heat until it reaches 176 °C.

Prepare the aromatics

• Grate the garlic and the ginger.
• Chop the green onions, reserving the greens for topping.

Build the sauce base

• In a large heat-proof bowl, combine the green onion, garlic, ginger, chili flakes, dark soy sauce, regular soy sauce, MSG, honey and black vinegar.

Pour in the hot oil

• Carefully pour the hot oil over the mixture, whisking until fully incorporated.
• Set the sauce aside.

Cook the noodles

• Boil the noodles in a large pot until al dente.
• Drain the noodles.

Toss and serve

• Toss the drained noodles in the bowl with the sauce until evenly coated.
• Top with the sliced green onion greens and serve.