- 4 tbsp Sichuan peppers
- 4 tbsp flaked dried chilli
- ½ cup peanut oil
- 1 tsp sesame oil
- 400 g cooked Chinese rice noodles (at room temperature)
- ½ carrot, julienne
- 1 handful of daikon, julienne
- 5 garlic chive stems, sliced into 4 cm lengths
- 1 handful bean sprouts
- 4 coriander stems, roughly sliced, plus extra to serve
- 1 tbsp crushed roasted peanuts, to serve
- ½ tbsp brown sugar
- 2 tbsp soy sauce
- 1 tbsp black vinegar
- 1 tbsp chilli oil
- 1 tbsp Sichuan pepper oil
- ½ tbsp garlic water (chopped garlic infused with water overnight)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the oils for your dressing, place the Sichuan peppers and flaked dried chilli in separate bowls.
Heat the peanut oil to 170°C. Divide the hot oil among the bowls of Sichuan peppers and flaked dried chilli. Set aside to cool. Add the sesame oil to the chilli oil.
To make the dressing, place the brown sugar, soy sauce and black vinegar in a bowl. Stir until the sugar dissolves. Add 1 tablespoon each of the chilli oil and Sichuan pepper oil. Add the garlic water. Stir and set aside for 10 minutes.
Place the noodles in a bowl. Add the carrot, daikon, garlic chives and bean sprouts. Add the coriander. Add the dressing and mix well.
Garnish with coriander and peanuts to serve.