Start the process of cooking your noodles. If you’re using the noodles from the cookbook, they take 2-3 minutes.
Place the chilli flakes, ginger, spring onion greens, sesame oil, (optional) garlic chives and pepper in a heatproof bowl. Stir them up, then arrange them into a small pile (this makes it easier for the small quantity of oil to interact with all the ingredients).
In a small saucepan over a medium heat, heat the oil until it’s really hot and shimmering. Pour this hot oil over the chilli mixture. It should sizzle up and make the oil lovely and fragrant. If you’re using Korean chilli flakes, it should also take on a lovely red colour.
Add the dark soy sauce, honey or maple and black rice vinegar. Stir to combine, then taste and adjust to your liking.
If you’re using it, add the peanut butter or tahini and stir to combine.
Drain your noodles and add them to the chilli sauce. Toss gently to coat, then top with extra spring onion greens, sesame seeds and perhaps a few cucumber batons before eating.