Crispy Garlic Chilli Oil Noodles

Ingredients

• 340 g (12 oz) Dried wheat noodles, any thick or flat noodle works
• 8 Garlic cloves, thinly sliced
• 3 tbsp Chilli flakes, coarse, such as Sichuan or Korean style; use less for less heat
• 1 tbsp Sesame seeds
• 4 Spring onions, thinly sliced, divided
• 120 ml (½ cup) Neutral oil
• 3 tbsp Soy sauce
• 2 tbsp Black or rice vinegar
• 1 tsp Sugar
• 1 tsp Toasted sesame oil
• 57 g (2 oz) Salted roasted peanuts, roughly chopped

You’ll need: Small saucepan, Large heatproof bowl, Long-handled spoon

Method

1. 1

   Set up the bowl. Put the chilli flakes, sesame seeds and half of the spring onions in a large heatproof bowl (metal, or ceramic rated for very hot oil; not plastic, glass or a thin bowl that could crack). Stir the soy sauce, vinegar, sugar and sesame oil together in a small jug and set both beside the hob.

2. 2

   Cook the noodles. Cook the noodles in plenty of boiling water according to the packet. Scoop out 4 tbsp of the cooking water, then drain the noodles, return them to the warm pot and cover with a lid while you make the oil.

3. 3

   Fry the garlic. Combine the neutral oil and garlic in a small saucepan over medium-low heat. Cook gently for 5 to 6 minutes, stirring now and then, until the garlic turns pale golden and crisp at the edges. Do not let it go dark brown or it will taste bitter. Stay at the stove for the whole of this step.

4. 4

   Pour the oil. Take the pan off the heat and wait 30 seconds. Standing back and keeping your face away, pour the hot oil and garlic over the chilli mixture in the bowl. It will sizzle and spit, so use a long-handled spoon to scrape out the garlic. Stir in the soy mixture.

5. 5

   Toss and serve. Add the noodles to the bowl with the reserved water and toss until every strand is coated. Divide between bowls and top with the peanuts and remaining spring onions.