Chinese noodles with 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
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
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.
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