Bring a small pot of water to a boil. Cook the ramen noodles according to package directions. Before draining, scoop out ¼ cup of the noodle water and set aside. Drain the noodles and discard the seasoning packets.
2 ramen noodle packets
Heat the avocado oil in a small pot or saucepan over medium-high heat until it is very hot, about 3 minutes. You want it to sizzle.
¼ cup avocado oil
While the oil heats, arrange the garlic, green onion, peanut butter, chili crisp, dark soy sauce, rice vinegar, red chili flakes, and sesame seeds directly in a large pan or bowl.
1 tablespoon minced garlic, 1 tablespoon green onions, 1 tablespoon peanut butter, 1 tablespoon chili crisp, 1 tablespoon dark soy sauce, 1 teaspoon gochugaru , 2 teaspoons sesame seeds
Carefully pour the hot oil over all the ingredients. It will sizzle and bloom immediately. Stir everything together quickly.
Add the reserved hot noodle water to the sauce and stir until smooth and combined.
¼ cup reserved noodle water
Add the drained noodles to the sauce and toss well until fully coated.
Plate and garnish with extra green onion, sesame seeds, and a drizzle of chili crisp.
