Spicy sichuan noodles without soup

Ingredients

For the chili oil

• - Ingredient A -
• 5g dried red chili peppers - chopped
• 1 star anise seed
• 3g sichuan peppercorn
• 1 cinnamon stick
• 50g vegetable oil
• 1 tbsp korean red chili pepper flakes

For the meat mixture

• 2 tbsp vegetable oil
• 350g ground beef
• 2 garlic cloves - finely chopped
• 80g zha cai - finely chopped
• - Ingredient B -
• 1 tbsp white wine or cooking sake
• 1 tbsp sweet bean sauce / Tian mian jiang
• 1 tbsp shaoxing wine (or white cook wine or cooking sake)
• 1 tbsp chili oil (optional)
• 1 tsp soy sauce
• 1 tsp brown sugar
• 1tsp sichuan peppercorn oil
• 1/2 tsp sichuan peppercorn powders - or dash of pepper
• 1/2 tsp ginger powder

For the sauce

• 1 tbsp vegetable oil
• 2 garlic cloves - finely chopped
• 1 dried red chili peppers (optional)
• 2 tbsp sesame paste (30g)
• 5 tbsp soy sauce
• 2 tbsp sugar
• 1 tbsp chili oil - optional
• 1 tbsp shaoxing wine (or cooking sake)
• 1 tsp weipa or gara soup
• 2 tsp sichuan peppercorn oil or 1tsp sichuan peppercorn powder
• 500g water
• dried egg noodles for 5 people
• 1 small bunch leafy greens vegetables as your choice - roughly chopped (spinach, garlic chives common bean, scallion, etc...)

NOTE :

• If it is difficult to get those noodles, then use "Barilla Capellini No. 1". When you cook pasta in boiling water, just add 1 tbsp of baking soda (1 tbsp baking soda per 1 liter of water). The pasta will turn more Ramen-like, and that's all you need to do. It is quite helpful when you are busy :-)