Spicy Chilli Oil Noodles

• 250 g Stir-fry wheat noodle
• 3 cloves Garlic
• 3 tbsp Chili oil
• 2 tbsp Light soy sauce
• 1 ½ tbsp Chinese black vinegar
• 2 tsp Toasted sesame oil
• 2 tsp Caster sugar
• ½ tsp Black peppercorns
• 2 Spring onion
• 2 tsp Roasted sesame seeds

1. Bring a large pot of water to the boil. Cook the noodles until just tender, following the packet timing, then drain well in a colander.
2. While the noodles cook, finely slice the spring onions and finely grate the garlic. Crush the black peppercorns with a mortar and pestle or the bottom of a saucepan.
3. In a mixing bowl, whisk together the chilli oil, light soy sauce, Chinese black vinegar, toasted sesame oil, caster sugar, crushed peppercorns, and half the garlic until the sugar dissolves.
4. Warm a small saucepan over low heat and add the remaining garlic. Cook for 30 to 60 seconds until fragrant, then immediately scrape it into the dressing to take the raw edge off without burning it.
5. Add the hot, well-drained noodles to the bowl and toss thoroughly until glossy and evenly coated. Divide between bowls and finish with spring onion and roasted sesame seeds.

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