Finely mince the garlic and ginger. In a heatproof bowl, mix them with chili oil, chili flakes, and a pinch of salt.

Heat granola or peanut oil in a small pan over medium-high heat until smoking lightly. Pour the hot oil over the garlic and ginger mixture.

Add soy sauce, dark rice vinegar, and sesame oil to the bowl. Stir until the sauce is glossy and cohesive. Adjust seasoning if needed.

Bring water to a rolling boil in a large pot and cook udon noodles for 3-5 minutes until soft yet chewy. Drain and toss with the chili garlic sauce.

Serve hot in bowls and top with a fried egg or crispy tofu. Garnish with spring onion greens and black sesame seeds.