Spicy Garlic Noodles with Homemade Chili Oil

Assemble all ingredients except for the avocado oil in a heat-safe bowl. Heat avocado oil in a pan over medium-high heat, until it reaches 350 degrees F. Carefully pour the hot oil over the ingredients; it should sizzle. Stir chili crisp ingredients together. Add in soy sauce and black vinegar and mix that in. Place in a sealed container in the fridge for up to a month. For the noodles, bring a pot of water to boil and add in a hearty pinch of salt. Cook the noodles for 3-5 minutes, then drain. Place the noodles into bowls, then drizzle on plenty of the chili crisp. Mix well and serve immediately.