In a medium skillet, combine the sesame oil, garlic, shallots, and bay leaf. Cook over medium heat until the garlic turns golden and is crisping, about 5-8 minutes.

Stir in the sesame seeds and ginger, cook for 1 minute more until fragrant.

Pour the infused oil into a large heatproof bowl. Add the crushed red pepper flakes, Gochugaru (if using), paprika, and cayenne pepper. Season with salt to taste.

Cook your favorite noodles according to package directions. During the last 3 minutes of cooking, add any desired vegetables like bell peppers.

Save about 1/4 cup of the starchy noodle water, then drain the noodles and vegetables.

Toss the hot noodles and vegetables immediately with the chili oil mixture. Add a splash of the reserved noodle water to reach your desired sauce consistency. Add tamari or soy sauce and any fresh herbs.