DIRECTIONS

Combine chilli sauce, soy sauce and sesame oil in a bowl and set aside.

Trim stems off chillies, cut in half lengthways and remove seeds with a spoon.

Heat peanut oil in a hot wok until the surface seems to shimmer slightly. Add chilli halves and cook for 30 seconds each side to blister and slightly blacken. Remove with tongs and drain on kitchen paper. Reserve oil in wok.

Add spring onion, red onion and ginger to wok and cook for 2 minutes or until onion is lightly caramelised.

Add noodles and cook for 4 minutes, only tossing every minute or so, until noodles are seared and hot.

Next add chilli sauce mixture and stir-fry for 1 minute, tossing noodles to coat them in the sauce.

Add cabbage and toss for 30 seconds to combine. Transfer to a serving platter and garnish with blistered chillies and Sichuan pepper and salt.

CHILLI SAUCE

Process chilli, garlic and ginger in a food processor or blender until finely chopped.

Heat oil in wok until the surface seems to shimmer slightly.

Reduce heat to low-medium, add chilli, garlic and ginger and cook, stirring regularly, for about 3 minutes to cook out the flavours.

Add sugar and cook for 1 minute, stirring regularly so the sauce doesn’t catch on the base of the wok.

Stir through soy sauce, reduce heat to low and cook, still stirring, for 10 minutes- the sauce should darken in colour and the oil should leach out at this stage.

The chilli sauce can be used straightaway or cooled and stored in an airtight container in the refrigerator for up to 1 week.

SICHUAN PEPPER AND SALT (Store in an airtight container)

Dry-roast peppercorns and salt in a heavy-based pan. When peppercorns begin to ‘pop’ and become aromatic, take off the heat. Allow to cool, the grind to a powder in mortar and pestle or spice grinder.

Photo Credit: Penny Lane