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Ingredients:

Boil your noodles according to package instructions.
Drain and set aside (you can toss them in a little sesame oil to prevent sticking).
In a heatproof bowl (or large serving bowl), combine garlic, chili flakes, soy sauce, sugar, sesame seeds and spring onion.
In a small pan, heat the oil over medium-high heat until it’s hot.
Carefully pour the hot oil over the garlic-chili mixture in the bowl.
It should sizzle immediately.
Stir gently to combine.
Add the cooked noodles to the bowl and toss everything together until well coated.
Garnish with spring onion and sesame seeds.

For the dip:

To serve:

Preheat oven to 180. In a bowl, mix olive oil, paprika and BBQ seasoning until well combined.
Place corn ribs onto a greased baking tray, brush over the spiced mixture.
Place into the oven for 25 minutes until cooked through.
In a separate bowl, add in the ingredients for the sauce and mix until well combined.
Arrange corn ribs onto a serving platter, drizzle over some sauce, top with chives and parmesan cheese.
Serve immediately and enjoy!

To serve:

Preheat oven to 180, line a baking tray with baking paper.
Roll out pastry onto a floured work surface cut into 12 mini squares, place a mozzarella cube into the centre, then fold each corner and roll into mini balls, continue, then place onto the prepared baking tray, brush with beaten egg and bake for 12 – 15 minutes until golden brown and crispy.
Transfer to a large bowl, toss puffs with garlic butter, parsley, parmesan cheese and truffle oil.