Prepare: Mince the garlic and finely the chop the shallot and green onion. If you don't have toasted sesame seeds, you can toast your own by adding the 1 tbsp seeds to a dry pan and toasting over low heat for 5-7 minutes until golden brown. You can do this at the same time as cooking the chili oil.

Make the Chili-Garlic Oil: In a small pot, heat oil, garlic, shallot, chili flakes and salt over low heat.

Cook for 3-5 min, stirring occasionally, until oil is warm and garlic is fragrant. Keep an eye on it so it does not burn.  If the garlic burns, it will become bitter. When you start to see little bubbles forming in the oil, it is done. Remove the pot from the heat, then stir in sesame seeds, sesame oil and miso. Set aside to infuse. 

Cook Noodles: In a large pot, cook noodles according to package instructions. Drain noodles.

Mix Sauce: While the noodles are cooking, in a small bowl, stir together soy sauce, rice vinegar and sugar. 

Finish Noodles: In a large non-stick pan, heat 4 tbsp of the chili-garlic oil over medium heat. Add three quarters of the green onions, cooked noodles and soy mixture. Using tongs, toss to coat noodles, cooking for 1 min to warm through. 

Serve: Divide noodles between bowls. Sprinkle with remaining green onions, and sesame seeds, if desired. Drizzle more chili-garlic oil. Servings Suggestions: Top with roasted broccoli & crispy tofu.