1. Crush the garlic cloves with the side of a cleaver, then peel and chop coarsely. 2. Peel the ginger, then dice finely. 3. Place the garlic and ginger into a mortar, add salt, then pulverize with a pestle. 4. Add the water to the mashed garlic and ginger mixture, stir until well combined, and set aside. 5. Chop the green onions very finely, then measure you will need 4 tablespoons in total. 6. In each of four small bowls, place 1 tablespoon of the garlic-ginger-water mixture, 1 tablespoon of chopped green onions, 2 teaspoons hot chili oil, 1/8 teaspoon ground roasted Szechuan peppercorns, 4 teaspoons Asian roasted sesame paste, 2 tablespoons soy sauce, and ½ teaspoon sugar, and mix well. 7. Bring a large pot of water to a rapid boil and cook the noodles according to the directions on the package, until al dente (fresh Chinese noodles usually take from 5 to 10 minutes dont overcook). 8. Drain, and divide the steaming hot noodles between four plates. 9. Each person individually mixes his sauce ingredients together with his noodles. 10. For the chili oil: Heat the oil until it is just beginning to smoke. 11. Remove from heat, add the hot red pepper flakes, and stir. 12. The mixture will foam, and will smell very strong! 13. It can be kept for months under refrigeration. ---------------------------------------------------------------------------
Nutrition
Ingredients
