Step 1
Drain the soybean sheets and cut them into strips resembling noodles.

Step 2
Bring a pot of water to a boil and blanch the soybean sheet strips for 3–5 minutes. Drain and set aside.

Step 3
In a heatproof bowl, mix gochujang, chilli crisp, minced garlic, chopped spring onions, sesame seeds, sugar, soy sauce, and black vinegar.

Step 4
Heat 2 tablespoons of oil until hot, then carefully pour it over the sauce mixture to release its aroma.

Step 5
In a large mixing bowl, toss the blanched soybean sheet noodles with the chilli oil sauce until evenly coated.

Step 6
Garnish with more chopped green onions and serve immediately.