Today not 1, not 2 but 3 dishes from me for you. NOODLES FOR YOUR HEAD! SEND ME NOODS. Yum man. SOCIAL MEDIA: ➤Business Email ⇒ [email protected] ➤Instagram ⇒ http://bit.ly/etenmetnickinsta (@tickynoet) ➤TikTok ⇒ http://bit.ly/etenmetnicktiktok (@etenmetnick) Chili oil Ingredients 60 gr dried chilies 1 tbsp Sichuan peppercorns 500 ml sunflower oil 4 cloves of garlic 30 gr whole ginger 2 shallots 1 cinnamon stick 3 bay leaves 2 star anise 1 tbsp fennel seeds Piece of orange peel 50 gr Korean pepperflakes 1 Cut all your peppers into pieces and remove all the seeds. Toast all your peppers in a hot wok along with 1 tbsp Sichuan peppercorns 2 Throw everything into a spice grinder and grind coarsely. Set aside 3 Throw your remaining 2 tbsp Sichuan peppercorns, oil, crushed garlic, crushed ginger, sliced ​​shallot, cinnamon stick, bay leaves, star anise, fennel seeds and your orange peel into your wok, Let it get hot on a medium low heat until it starts to bubble gently. 4 Turn your heat down a bit and throw your wok on the lowest heat you have. Cook until your garlic and shallot are golden brown, +/- 20 to 25 minutes. 5 Pour all your oil through a sieve and throw everything away in your sieve. 6 Put another wok on the stove and throw in all your oil. Throw in your Sichuan mince mixture from just now along with 75g Korean pepper flakes and let everything bubble gently on low heat for +/- 5 minutes. 7 Remove from heat and finish your oil. Finishing the chillie oil Ingredients 2 tbsp sesame seeds 1/2 tsp MSG 1 tsp salt 1 tbsp sugar 1 Stir in your sesame seeds, msg, sugar and your salt and let cool completely. Noodle 1: Shanghai Style sesame noodles Noodle sauce Ingredients 1 clove garlic 4 tsp tahini 2 tsp sesame oil 2 tbsp peanut butter 1 tsp sugar 1 tbsp soy sauce 2 tsp rice vinegar 1 Throw everything together and mix everything into a sauce with a fork Noodles Ingredients 60 ml chilli oil 1 tbsp soy sauce Salt to taste 230 g cooked cold noodles Spring onion, thinly sliced ​​1 Throw half of your chilli oil into a bowl with your soy sauce, mix everything together and divide between 2 bowls. 2 Boil some water and throw 4 to 5 tbsp hot water into your sauce in each bowl and Mang everything until creamy. 3 Put a wok on high heat with 1 tbsp oil in it. Throw in your cooked noodles and fry until warm. 4 Noodles warm? Divide them between your bowls and spread your noodle sauce over your noodles. 5 Top with some thinly sliced ​​spring onion. Enjoy Noodle 2: Peking fried sauce noodles Noodle sauce Ingredients 2 tbsp oil 1 tbsp Sichuan peppercorns 1 star anise 180g minced pork 2 cloves garlic, crushed 2 tsp grated ginger 120ml sweet bean paste 1 tbsp soy sauce 120ml chicken stock 1 Heat your oil in a wok, add your Sichuan peppercorns along with your star anise and fry on medium high heat until they sizzle and then turn the heat down and let them toast for 1 to 2 minutes. Remove your granules and star anise from the pan and leave the oil. 2 Add your minced meat, garlic and ginger to the wok and fry everything on high heat until a nice colour for 3 minutes. 3 Add your sweet bean paste along with your soy sauce and fry everything for 2 minutes. Add your stock and let it reduce for 15 minutes. Now turn off the heat. Noodles Ingredients 1/2 cucumber, sliced ​​1/2 carrot, julienne 450g cooked cold noodles 60g edamame 1 Stir-fry your noodles until hot and throw into a large serving bowl. Pour all your sauce over it and top with your vegetables. 2 Enjoy. Noodle 3: Sichuan style cold noodles (Liang Mian) Noodles Ingredients Salt to taste 250g noodles 1 Put a large pan of water on the stove and bring to the boil. 2 Throw in your noodles and cook them for +/- 90 seconds. 3 Drain them and then add 2 tbsp oil and stir your noodles together. 4 Divide your noodles over a baking sheet and let them cool for 10 to 15 minutes. Dressing Ingredients 1 tsp Sichuan peppercorns 1 clove garlic 1cm piece of ginger 2 spring onions, very thinly sliced ​​1/2 tsp Korean pepperflakes 1 star anise 30ml sunflower oil 2 tbsp soy sauce 1 tbsp Chinese black vinegar 1 tbsp water 2 tsp sugar 2 tbsp sesame paste Chillie oil, to taste 1 Grind your Sichuan peppercorns into a powder, throw in your garlic, ginger and a pinch of salt and grind everything into a paste. 2 Throw in 3 quarters of your spring onions along with your Korean pepperflakes and the star anise and stir everything together. 3 Place a wok on your stove and let it get hot. Pour your hot oil over your garlic mixture and stir everything together well. 4 Stir in your soy sauce, vinegar, water and sugar until the sugar has dissolved. Noodles Ingredients Dressing Boiled cold noodles Chopped spring onion Chillies oil 1 Throw your dressing and all your noodles together in a large bowl and mix everything together well. 2 Season with some soy sauce and Chinese vinegar if desired. 3 Top with some chopped spring onion and chillies oil on the side.