1. Prep the ingredients

Before turning on the stove, gather and prepare everything so the cooking process stays smooth and quick.​

• Peel and thinly slice the garlic cloves so they cook quickly and perfume the oil without burning.​​
• Finely chop the scallions, keeping them in one bowl, since they are added together near the end.​​
• In a small bowl, combine the sambal chili paste, tomato paste and ginger paste; this makes it easier to add them at once when the garlic is ready.​​
• In a separate jug or bowl, mix the water or chicken stock with soy sauce, honey, rice vinegar and toasted sesame oil to create the liquid base for the sauce.​​

Having everything measured and ready is essential here, because once the garlic hits the oil, the rest of the sauce builds in just a few minutes.​

---

2. Bring the noodle water to a boil

Set a large pot of water over high heat and season it generously with salt, just as you would for pasta.​​

If using fresh ramen noodles, know that they cook very fast, so you want the water ready but will drop them in only after the sauce is underway.​​

If using dried noodles, they will take a bit longer and bulk up more, so plan to cook slightly more than half a pound to match the sauce amount.​

Keeping the water at a steady boil ensures the noodles cook evenly and do not become gummy or overcooked before they hit the sauce.​​

---

3. Start the garlic in oil

Place a large skillet over medium heat and add the neutral oil, letting it heat just until it shimmers.​​

Add the sliced garlic and let it sizzle very gently for a brief moment, watching closely to avoid browning or burning.​​

The goal is to infuse the oil with garlic flavor and soften the slices slightly, not to caramelize them.​​

Keeping the heat at medium helps control the garlic and gives you time to add the next components of the sauce without rushing.​

---

4. Build the spicy base

Once the garlic is lightly sizzling and fragrant, add the prepared mixture of sambal chili paste, tomato paste and ginger paste to the skillet.​​

Expect some splattering as the chili mixture hits the hot oil; this is normal and part of blooming the flavors, but you can stand back briefly for safety.​

Let this mixture cook for a few seconds, stirring constantly so the pastes coat the garlic and toast slightly, which deepens their flavor.​​

This step creates a concentrated spicy and aromatic base that will carry the rest of the sauce and ultimately cling beautifully to the noodles.​​

---

5. Add liquids and simmer the sauce

Pour the combined water or stock, soy sauce, honey, rice vinegar and toasted sesame oil into the skillet with the chili and tomato mixture.​​

Stir well so the honey dissolves, the pastes loosen and the sauce becomes smooth and evenly mixed.​​

Bring the sauce to a gentle boil, then let it simmer until reduced by about half, which concentrates both flavor and body.​

You are looking for a consistency that is still pourable but noticeably thicker and glossier than when you started, so it coats the noodles instead of pooling thinly at the bottom.​​

---

6. Cook the noodles

While the sauce is reducing, add your noodles to the pot of boiling salted water.​​

• Fresh ramen noodles: cook only a very short time until just al dente, since they will finish cooking in the sauce.​​
• Dried noodles: follow package directions but aim to pull them when slightly firmer than final texture, as they will continue cooking in the skillet.​​

Once cooked, drain the noodles and, if they are very starchy, give them a quick rinse under cold water to wash away excess starch as suggested in the original recipe.​

This rinse helps prevent sticking and keeps the sauce from becoming too thick or gummy once everything is combined.​

---

7. Coat noodles in the spicy sauce

When the sauce has reduced by half and your noodles are drained, add the noodles directly into the skillet with the sauce.​​

Toss well using tongs or two forks so each strand is well coated, adding a splash of starchy noodle water only if the sauce looks too tight and needs loosening.​

Scatter in most of the chopped scallions, reserving a small handful for garnish at the end, and toss again so the scallions wilt slightly in the hot noodles.​​

Let the noodles cook in the sauce for about a minute, just long enough for them to absorb flavor and finish cooking to a perfect tender yet bouncy texture.​​

---

8. Taste, garnish and serve

Turn off the heat and taste a strand of noodles to check seasoning, adding a touch more soy sauce for saltiness or rice vinegar for brightness if needed.​​

Pile the noodles into warm bowls or onto a serving platter, then sprinkle with the reserved scallions for fresh crunch and color.​​

Serve immediately while steaming hot; the sauce is at its most fragrant and the noodles at their best texture right after cooking.​