Rice noodle liangpi

Instructions

1. For the chilli oil, place the chilli flakes, chilli powder, salt and sesame seeds into a heatproof bowl and stir to combine. Place the oil and all the remaining ingredients into a saucepan over low heat. Cook for about 10 minutes or just until the spring onion starts to turn brown. Remove from the heat and strain the oil though a fine sieve and discard the whole spices. Pour half the hot oil over the chilli flake mixture – it should bubble and sizzle. Stir until the sizzling stops, then stir in the remaining oil. Leave to cool. This is ready to eat as soon as it cools down but if you want the flavours to infuse properly, make it the day before. Any oil you don’t use will keep for 1 month in a jar.
2. For the garlic vinegar dressing, place the star anise and Sichuan peppercorns in a saucepan with 250 ml (1 cup) water. Bring to the boil over medium heat, then reduce the heat to low and simmer for 10 minutes. Meanwhile, combine the garlic, soy sauce and sesame oil in a bowl. Strain the hot water through a sieve placed over the garlic mixture and stir to combine. Stir in the sugar and black vinegar and set aside.
3. Place the noodles in a large bowl and cover with boiling water. Cover the bowl and stand for 3 minutes, then pour into a fine strainer and rinse under cold running water until cold. Drain again and divide between serving bowls.  
4. To serve, top the noodles with the cucumber and about 60 ml (¼ cup) of the garlic vinegar seasoning. Add chilli oil to taste, then garnish with coriander and spring onion and serve with the remaining chilli oil on the side.