Finely mince the garlic and ginger. In a heatproof bowl, combine with chili oil, chili flakes, salt, and white sesame seeds.

Heat granola or peanut oil in a small pan over medium-high heat until smoking, about 2-3 minutes. Pour over the garlic-ginger mixture.

Stir the mixture, then add soy sauce, dark rice vinegar, and pure sesame oil. Mix until smooth.

In boiling water, cook udon noodles for 3-5 minutes until soft. Drain and toss with the prepared spicy sauce.

Plate the noodles, garnished with an egg or tofu, sliced spring onions, and black sesame seeds.