We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. Welcome to our kitchen!

In this episode of our food and cooking podcast, we're making Garlic Chili Noodles: a storied dish that's a great, quick lunch or dinner. Best with a beer and a streaming movie.

Here are the segments for this episode of COOKING WITH BRUCE & MARK;

[00:57] Our one-minute cooking tip: use a bouillon cube or bouillon powder to flavor the water for cooking dried pasta.

[02:38] We're making garlic chili noodles!

Here's the recipe. For ingredient links, scroll down a bit.

For one serving, cook and drain 4 ounces of dried, wide, hand-cut Taiwanese noodles (although you can use dried udon or ramen noodles).

Mix all this in a bowl: 1/2 tablespoon soy sauce, 1/2 teaspoon dark soy sauce, 1/2 teaspoon black vinegar (or 1/4 teaspoon Worcestershire sauce and 1/4 teaspoon unseasoned rice vinegar), 1/4 teaspoon granulated white sugar, and 1/4 teaspoon table salt.

Add the hot noodles, then top with 2 minced and peeled garlic cloves, 1 trimmed and thinly sliced medium scallion, and 1 tablespoon chili flakes (such as Sichuan chili flakes or Korean chili flakes).

Heat 3 tablespoons (45 ml) of a neutral-flavored oil (that is, canola, corn, vegetable, safflower, etc.) in a small skillet set over high heat until the oil waggles. Pour over the noodles and aromatics and toss as everything sizzles. Cool a minute or two, then gobble down.

For the dried, wide, "hand-cut" noodles we used, click here.

For the dark soy sauce, click here.

For the black vinegar, click here.

And for the Sichuan chili flakes, click here.

[16:48] What’s making us happy in food this week: fall raspberries and MOD Pizza.