Prepare the garlic and chili, minced to small pieces

Heat the wok, add oil and wait for 5min till it is heated evenly. Lower the heat

Add chili and garlic into the oil, let it sizzle and cook. Make sure it's browning but don't overcook it. Set aside.

Boil the dry lamian to follow its cooking instruction

Mix the soya sauce and 1 tbsp garlic chili oil in a serving bowl. Then add the lamian, mix well.

Add some chopped scallion for garnish and serve while it's hot.

You may keep the remaining oil for next time. It can last in a fridge for up to a week. Don't forget to cover it because the smell is strong.