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Add garlic, spring onion, chilli flakes and gochujang into a medium sized bowl.
In a small saucepan over a high heat, heat the oil until it is sizzling hot (i.e. if you place a chopstick in, the oil will sizzle).
Pour the hot oil over the garlic mixture. Stir to combine.
Pour in the light soy sauce, dark soy sauce, white wine vinegar and tahini. Stir to combine.
Add the cooked noodles and stir everything well to coat in the noodles in the sauce. And that’s it!