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Chinese noodles with chili oil
Ingredients
Chili oil:
- 1/2 cup (120 ml) dried Chinese chilies (‘millet’ peppers, whole)
- 1/2 cup (120 ml) peanut oil
- 1 tablespoon (15 ml) Sichuan peppercorns
- 1 tablespoon (15 ml) sesame seeds
Noodles:
- 1/2 pound (200 g, dry weight) alkaline wheat noodles
- 2 tablespoons (30 ml) light soy sauce
- 1 teaspoon (5 ml) chicken powder
- 1 green onion, sliced
Directions
- For the chili oil, heat peanut oil in a large skillet at 350°F (225°C).
- Combine chilies and peppercorns in a spice blender and blend to a coarse powder, then transfer to oil.
- Allow spices to bubble and sizzle.
- When bubbles have subsided, add sesame seeds and stir in.
- Add soy sauce and chicken powder to the oil.
- For the noodles, cook in boiling water according to package directions.
- Use a carving fork and roll the noodles into a tube to transfer to a serving dish. Slip them off, keeping the tube shape. Scrape any bits left in the pan over the noodles. Top with green onion.
