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In a large, heat-proof bowl, combine the minced garlic, chili flakes, chopped spring onions, and sesame seeds. Set aside.

Add the chili oil, Chinese black vinegar, and sweet dark soy sauce to the bowl with the dry ingredients.

Heat the neutral oil in a small saucepan over medium-high heat until it is shimmering and very hot (around 350-375°F). You can test if it's hot enough by dropping a tiny piece of garlic in; it should sizzle immediately.

Carefully pour the hot oil over the ingredients in the bowl. It will sizzle vigorously, cooking the aromatics and infusing the oil with flavor. Use chopsticks or a spoon to mix the sauce ingredients thoroughly.

Bring a large pot of salted water to a rolling boil. While the water heats, take the store-bought lasagna sheets and tear them by hand into irregular, noodle-like strips, approximately 1-inch wide and 4-6 inches long.

Add the torn lasagna 'noodles' to the boiling water and cook until al dente, about 3-5 minutes for fresh pasta, or according to package directions for dried sheets. They should be tender but still have a slight bite.

Using a slotted spoon or strainer, transfer the cooked lasagna noodles directly from the boiling water into the bowl with the prepared chili oil sauce. Do not rinse the noodles.

Toss the noodles vigorously with chopsticks and a spoon until they are evenly coated with the chili oil sauce. Serve immediately, garnished with additional chopped spring onions if desired.


In a large, heat-proof bowl, combine the minced garlic, chili flakes, chopped spring onions, and sesame seeds. Set aside.

Add the chili oil, Chinese black vinegar, and sweet dark soy sauce to the bowl with the dry ingredients.

Heat the neutral oil in a small saucepan over medium-high heat until it is shimmering and very hot (around 350-375°F). You can test if it's hot enough by dropping a tiny piece of garlic in; it should sizzle immediately.

Carefully pour the hot oil over the ingredients in the bowl. It will sizzle vigorously, cooking the aromatics and infusing the oil with flavor. Use chopsticks or a spoon to mix the sauce ingredients thoroughly.

Bring a large pot of salted water to a rolling boil. While the water heats, take the store-bought lasagna sheets and tear them by hand into irregular, noodle-like strips, approximately 1-inch wide and 4-6 inches long.

Add the torn lasagna 'noodles' to the boiling water and cook until al dente, about 3-5 minutes for fresh pasta, or according to package directions for dried sheets. They should be tender but still have a slight bite.

Using a slotted spoon or strainer, transfer the cooked lasagna noodles directly from the boiling water into the bowl with the prepared chili oil sauce. Do not rinse the noodles.

Toss the noodles vigorously with chopsticks and a spoon until they are evenly coated with the chili oil sauce. Serve immediately, garnished with additional chopped spring onions if desired.
