In a small pan, heat your oil over medium heat until shimmering but not smoking, about 350°F (177°C).

In a large heat proof bowl, combine your green onion, garlic, chili flakes, dark soy, regular soy, MSG, sugar, Chinese black vinegar. Stir to combine.

Carefully pour your hot oil over the chili flake mixture. Whisk until incorporated and set to the side.

In a large pot of boiling water, cook your noodles according to package directions, or until al dente, around 3-5 minutes. Drain the noodles then add to the bowl with the sauce. Toss the noodles to ensure they are evenly coated with the chili oil mixture.

Divide the noodles into bowls and top with your thinly sliced green onions. Serve and enjoy!

In a large bowl, combine tahini, peanut butter, soy sauce, white distilled vinegar, light brown sugar, mirin, garlic, ginger, shirodashi, and spicy chili crunch.

Add the hot noodle water and mix until the sauce is smooth and well-combined.

In a large pot of boiling water, cook your noodles according to package directions, or until al dente, around 6-8 minutes. Reserve about ⅓ cup of the hot noodle water to use later. Drain noodles and set to the side.

Add the drained noodles to the sauce and toss to coat evenly. If needed, add more hot noodle water to reach your desired sauce consistency.

Divide the noodles into bowls and top with a little of your reserved sauce, followed by a drizzle of spicy chili crunch, crushed peanuts, and thinly sliced green onions.