Ingredients: teaspoon Sichuan peppercorns, tablespoon Red Chilli flakes, Spring Onion Greens - roughly pieces, Bay leaves (tej patta), Star anise, tablespoon Cumin seeds (Jeera) - powdered, tablespoon Coriander Powder (Dhania), tablespoon Garlic - finely minced, tablespoon Soy sauce, cup Sesame (Gingelly) Oil, tablespoons Chilli oil, cup Sesame seeds (Til seeds) - roasted and ground to a paste, tablespoon Vinegar, teaspoon Soy sauce, tablespoon Peanut Butter - (optional), grams Veg Hakka Noodles - cooked as per package noodles, cup Cucumber - cut into strips, cup Mooli/ Mullangi (Radish) - cut into strips, Onion Greens - as required, Peanuts (Moongphali) - roasted, seeds (Til seeds) - as required, Vegetarian diet
Instructions: To begin making the Cold Sesame Noodles recipe, firstly we will make the chilli oil.Heat sesame oil in a wok and add garlic, scallion pieces, chilli flakes, cumin powder, coriander powder, sichuan pepper, bay leave and star anise.Stir and cook on low until it starts bubbling. Remove from heat and add soy sauce. Stir and remove the bay leave, star anise and scallion pieces. Cool and store in glass jar.The next step is to make the sesame mixture. In a mixing bowl add 2 tablespoons of prepared chilli oil, sesame seeds paste, vinegar, soy sauce and peanut butter if using. Stir with a spoon until combined.Finally we will make the the noodles. Cook the Chinese noodles as per package instructions. Drain, run under cool water and place in refrigerator.Just before serving toss the noodles, cucumber strips and radish strips in prepared sesame mixture. Mix until combined.Garnish with scallion greens, roasted peanuts and toasted sesame seeds. Serve cool.Serve Cold Sesame Noodles along with Teriyaki Tofu for a weekend night dinner.