This is Xi’an noodles!

Knife-cut noodles: 100–120g
Bok choy: 1 small head
Fresh cucumber: thinly sliced or julienned
Chinese chives: 1–2 tbsp, chopped
Cilantro: 1 tbsp, chopped
Dark soy sauce: 1 tbsp
Light soy sauce: 1 tbsp
Lime juice (or black vinegar): 1 tsp (adjust to taste)
Fresh chili: ½ small chili, sliced (optional)
Korean chili flakes (gochugaru): 1 tbsp
Korean chili powder: 1 tbsp
hot chilli flakes: 1 tsp
Garlic: 2-4 cloves, minced
Oil for garlic: 2 tbsp (neutral oil)

Cook the noodles according to the package instructions in salted water. In the last 2 minutes, add the bok choy to the same pot to boil.

Drain and place everything in a bowl.

Top the noodles with dark soy sauce, light soy sauce, lime juice, chili flakes, chili powder, fresh chili (if using), chives, and cilantro.

In a small pan, heat 2 tbsp of oil, add the minced garlic, and sauté until golden brown. Pour the garlic and oil over the noodles, you’ll hear the sizzle!

Mix everything well, top with cucumber, a bit more lime, and enjoy! ♥️