This turned out so spicy! But amazing, I think it was a little too spicy for my boyfriend, but he still enjoyed it. 😅
How to make:
Mix in a pot on medium high. Cook for 6 min.
1/2 cup peanut oil
1 star anise
1 cinnamon stick
1 teaspoon Szechuan pepper (or less for less spicy)
Remove spices with a slotted spoon.
Add 1/8 cup chili flakes (or less for less spicy)
Cook for 4 min or until fragrant. Set aside.
2 teaspoon sugar
1 teaspoon Szechuan pepper ground up (or less)
The prepared chili oil
1/4 cup soy sauce
2 teaspoon hoisin
2 tablespoon tahini
2 teaspoon rice wine cooking vinegar
1/4 cup hot water
Cook egg noodles 500g as stated on package instructions. Set aside. Rinse with cold water.
Mix chopped tofu, with 2 teaspoon cornstarch, 1 teaspoon hoisin, 1 tablespoon soy sauce, 1 teaspoon rice wine vinegar. Fry in peanut oil in pan until crispy. Set aside.
Fry chopped broccoli and sliced carrots.
In a big frying pan on medium heat add sauce mixture and noodles, mix thoroughly, add 1/4 cup peanuts, tofu, and veggies. Cook for 3 min. Stirring the whole time.
Serve topped with black sesame seeds.