Ingredients
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1/2 cup Szechaun red chili flakes (see Tip)
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1/4 cup sliced scallions, white and green parts separated
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3 tablespoons white sesame seeds
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1 tablespoon ginger, minced
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1 teaspoon kosher salt
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1/2 cup peanut oil
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6 clove garlic, thinly sliced, plus 2 cloves minced, divided
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2 small shallots, thinly sliced
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2 bay leaves
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2 whole star anise
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1 tablespoon Szechaun peppercorns
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1 cinnamon stick
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2 tablespoons Shaoxing rice wine
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2 tablespoons oyster sauce
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1 tablespoon sesame oil
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1 (8-ounce) package wide rice noodles, cooked and cooled
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2 large carrots, peeled and spiralized (5 ounces)
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2 small zucchini, spiralized (8 ounces)
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2 medium Persian cucumbers, julienned
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1/2 cup chopped unsalted roasted peanuts
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1/2 cup chopped fresh cilantro for garnish (optional)
Directions
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Combine chili flakes, scallion whites, sesame seeds, ginger and salt in a large heatproof bowl.
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Combine peanut oil, garlic, shallots, bay leaves, star anise, peppercorns and cinnamon stick in a medium skillet. Cook over medium heat until the garlic turns golden and is crisping, 5 to 8 minutes. Remove the solids from the hot oil with a slotted spoon or strainer. Set aside the fried shallots and garlic; discard the other solids. Pour the hot oil over the chili flake mixture; stir carefully with chopsticks (it will bubble and pop). After the oil stops bubbling, about 1 minute, add rice wine, oyster sauce and sesame oil.
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Add rice noodles, carrots and zucchini to the large bowl; toss to combine. Divide among 4 bowls; top with cucumbers, scallion greens, peanuts and the reserved fried shallots and garlic. Garnish with cilantro, if desired.
