1lbof spaghetti/linguine/angel hair/rice noodles/egg noodles/ramen noodles/udon noodleswhatever floats your boat!
Sauce:
1Tbspof sesame oil/garlic oil/truffle oil
2Tbspof store-bought red chili paste/black bean chili pasteor more if you like it really spicy
4Tbspof Chinese black vinegaravailable at Asian grocery store
3Tbspof soy sauce/tamarior more to your taste
Garnishes:
Fresh cilantro leaves for garnish
1stalk of fresh green onionsfinely chopped
Fried shallots cripsavailable at Asian grocery store
If you want to turn this into a complete mea (use one or more of the following):
Soft-boiled/hard-boiled eggs
Pan-fried firm tofu cubes
Leftover rotisserie chicken
Grilled chicken/meat/seafoodshrimp or crab meat lumps
Grilled/steamed veggiesasparagus, broccoli, bok choy, etc
Instructions
Cook the noodle as directed on the package. While the noodle is cooking, In a large mixing bowl, prepare the sauce by mixing all the ingredients. Stir to mix everything. Add in the cooked noodles (pan-fried tofu cubes, leftover rotisserie chicken or other protein of your choice if using) and tossed to make sure the sauce is coating the noodles. Have a taste to see if you like it. Add more soy sauce, or more chili paste if you prefer. It should be savory, spicy, and tangy. Garnish with some fresh cilantro leaves. Serve warm, cold or at room temperature
Notes
If you can't find Chinese black vinegar at the Asian Store (usually located near where the cooking wine, soy sauce, etc is), you can use Balsamic vinegar, though to be honest, the taste is not quite the same, but pretty close