Steps

1. Slice about 30g of scallions into thin rounds. If you're concerned about the spiciness, soak them in water and then drain thoroughly.
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2. Peel the garlic and grate 1/2 clove (about 3g).
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3. Grate 3g of ginger with the skin on.
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4. Add 2g of bonito flakes powder to a bowl.
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5. Add 1 tsp chicken stock powder, 1/3 tsp sugar, 1 tsp vinegar, 1 pinch of salt (about 1g), and 1 tbsp soy sauce.
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6. Add the grated 1/2 clove garlic (about 3g) and grated 3g ginger.
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7. Grind in black pepper to taste and add 2 tsp sesame oil.
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8. Add 150cc water and mix well until everything is evenly combined. 【Tip!】 Bonito flakes powder will release good dashi even without simmering, as long as it's thoroughly soaked in water.
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9. Chill the prepared dipping sauce thoroughly in the refrigerator.
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10. Bring a large pot of water to a boil.
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11. Boil 1 serving of Chinese noodles in the boiling water for 1 minute longer than the package instructions. (e.g., if the package says 2 minutes 30 seconds, boil for 3 minutes 30 seconds). 【Tip!】 For cold noodles, boiling them 1 minute longer than usual will give them a firmer texture. Always boil in rapidly boiling water.
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12. Drain the boiled noodles in a colander and rinse thoroughly under running water to remove any sliminess.
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13. Chill the noodles thoroughly in ice water until your fingertips are cold, then drain well.
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14. Arrange the chilled Chinese noodles on a plate.
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15. Pour the thoroughly chilled dipping sauce over the noodles.
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16. Garnish with the thinly sliced scallions and nori to complete. 【Tip!】 We also recommend adding wasabi for a flavor change.
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