Better than my previous attempt of these, and because I was lazy and added no words back then I have no idea why. I remember that it felt curiously straightforward and quick in a way that that simply wasn’t the case this time, so perhaps I skipped ingredients and steps and merrily presented an acceptable approximation. Not this time, ever ingredient accounted for here and my first instinct is to say that there chilli oil needs to be halved… Or at least the one I used does. Not only was it fiery hot, but it introduced enough salt to preserve the noodles. I think it’s quite possible that other brands (or home made) would be a big improvement. As a result of this I had to dilute the oil with probably snuggle the quality of tahini. This worked well, but also created a paste that then needed to be itself diluted with noodle water. All of this following l diluting eventually landed in a more serene place, of deliciousness and joy. This feels like the real business.
another substitute worth noting is my use of kimchi instead of the fermented veggies.
from Every Grain of Rice.