Cold Shin ramyun noodles with cucumber and sizzled scallion-garlic sauce

Slice the scallions and garlic; chop the garlic roughly.

In a bowl combine sugar, soy sauce, Chinese black vinegar, the ramyun seasoning packet and more sugar; add the scallions and garlic.

Cut the cucumber into thin shreds, cutting at an angle rather than straight.

Heat toasted sesame oil in a large spoon over a direct flame until it smokes; pour it over the sauce, hitting the raw garlic and scallion, and stir with the hot spoon.

Cook the noodles to packet instructions, a little chewy, without the seasoning; drain and rinse with cold water.

Toss the noodles with the cucumbers and sauce; let sit at least 5 minutes as the cucumber releases water, toss again and serve.