Crispy Chilli Oil Noodles with Fried Eggs

Instructions

Step 1: Make the Chilli Oil

1. Combine Ingredients

   In a large, deep frying pan, add 4 halved and thinly sliced shallots, 1 head of thinly sliced garlic, 1 cinnamon stick, 4 star anise, and 500ml vegetable oil.

2. Cook

   Heat the pan over low-medium heat until it starts to gently sizzle.
   Cook for 15-20 minutes, stirring occasionally, until the shallots and garlic turn crisp and golden brown. Watch closely to prevent burning.

Step 2: Prepare the Spices

3. Toast Sesame Seeds

   In a separate dry pan, toast 2 tbsp sesame seeds until they turn golden. Set them aside in a bowl.

4. Toast Cumin and Szechuan Peppercorns

   In the same pan, add 2 tsp cumin seeds and 1 tsp Szechuan peppercorns. Toast for 1-2 minutes until they smell aromatic.

5. Grind Spices

   Transfer the toasted seeds to a pestle and mortar or spice grinder. Grind them into a fine powder. Mix this powder with the toasted sesame seeds.

Step 3: Combine Ingredients

6. Mix Spices and Flavors

   In the bowl with the ground spices, add 1 thumb-sized piece of finely chopped ginger, 30g crushed red chilli flakes, 2 tbsp soy sauce, and 1 tbsp caster sugar. Mix well.

7. Strain the Oil

   When the shallots and garlic are crispy, carefully strain the hot oil over the bowl using a sieve. Let the crispy bits remain in the sieve to cool. Discard the cinnamon stick and star anise.

8. Combine

   Stir the cooled shallots and garlic into the spiced oil mixture. Transfer to a sterilized jar for storage; it can be kept in the fridge for up to two weeks.

Step 4: Cook the Pak Choi

9. Heat Oil

   In a wok, heat 1 tsp vegetable oil.

10. Stir-Fry Pak Choi

    Add 2 heads of halved pak choi. Stir-fry for 1 minute, adding a splash of water and a pinch of salt.

11. Steam

    Cover the pan with a lid or a baking tray and steam for 1 minute. Remove the pak choi and let any excess liquid drip off. Set it aside on a plate.

Step 5: Prepare the Noodles

12. Mix Sauces

    In the same pan, combine 2 tsp crispy chilli oil, 2 tsp Chinese black vinegar, 1 tbsp soy sauce, 1 tsp sesame oil, and 1 pinch of sugar. Bring to a gentle bubble.

13. Add Noodles

    Add 200g cooked noodles to the pan. Toss them for a few minutes over high heat until the noodles are soft and the sauce clings to them.

14. Serve Noodles

    Divide the noodles between two bowls and place the pak choi on top.

Step 6: Fry the Eggs

15. Wipe the Pan

    Clean the pan, then add another drizzle of crispy chilli oil along with about 2 tsp of sediment from the jar.

16. Fry Eggs

    Once sizzling, crack in 2 large eggs. Fry until the edges are crispy, spooning hot oil over the eggs as they cook.

17. Finish and Serve

    Slide the fried eggs on top of the noodles. Add more crispy bits from the jar if desired.

Enjoy your delicious dish!