Szechwan Spicy Noodles

Spicy Szechwan Oil

• 1.5 cups neutral oil

• 3 tbsp ground red Szechwan chilis

Combine 1.5 cups oil and 3 tbsp ground chilis over medium heat to start then progressively lower it to medium low or low heat as the oil reaches 225-250° F / 110-120° C and causes small bubbles to slowly rise from. If you notice the spices sizzling more vigorously than that or turning dark too quickly, reduce the heat to cool it down.

Once oil reaches 225-250° F / 110-120° C remove from heat and add to glass jar. After cooling, place jar in the fridge. The longer the oil sits, the more flavorful and spicy it will be. We recommend the oil sitting for at least 12 hours.

Egg Noodles

• 2 cups semolina flour

• 150 grams lukewarm water

• 1/2 tsp salt

Add 2 cups flour to a large bowl. Make a well in the middle and add 150 grams of water and 1/2 tsp of salt. Mix with a fork to combine, then move to a flat surface and gently knead for a few minutes until well combined. Form a compact dough ball. If the dough is too dry then add a little more water (1 tsp at a time).

Cover the dough with a towel and let rest for at least 30 minutes. Knead the dough a couple of times, then roll it out on a lightly floured flat surface. Roll to 1/8 inch thickness. Using pasta cutter or Kitchenaid pasta extensions, cut into long fettuccine noodles. Hang noodles to separate or place on lined baking sheets until ready to cook.

Cook in boiling salted water for about 6-7 minutes.

For each bowl

• 1/8 cup rice vinegar

• 1/8 cup soy sauce

• Pasta water

• Ground szechwan peppercorns

• Chopped scallions

• Sesame seeds

Add 1/8 rice vinegar and 1/8 cup soy sauce to bowl. Add 1 tbsp spicy szechwan oil to the soy vinegar, making sure to get actual chili flakes in the bowl. Add noodles and ladle in warm pasta water to your liking. Top with ground szechwan peppercorns. Add extra chili oil for more spice!