Chili oil noodles

Start with prepping all the ingredients by measuring them.

Take a small piece of cheesecloth and place the black peppercorns and Sichuan peppercorns in the center. Tie it into a sachet using kitchen twine.

In a small saucepan, combine chili flakes, brown sugar, soy sauce, and MSG. Drop the sachet you made earlier into this mix.

Peel and finely slice the shallots and garlic. You want them pretty thin (0.3mm) so they'll crisp up quickly.

Heat some neutral oil (e.g., canola or vegetable oil) in a pan on medium heat. Add the sliced shallots, garlic, and star anise. Fry until the shallots and garlic are golden brown. About 10-12 minutes.

Strain the hot oil into the small saucepan containing your chili flake mix. Make sure to catch the fried shallots, garlic, and star anise for later use.

Place the fried shallots, garlic, and star anise on a paper towel to drain and cool.

Once the fried mix is cooled, crush it into smaller pieces (you can use a mortar and pestle or just chop it coarsely). Add it back to the saucepan with the oil and spices.

Time to start with the actual dish! Finely chop some scallions, chili, and peanuts. Cut a lime into wedges.

Boil noodles according to package instructions until al dente. Drain and set aside.

Toss the noodles in the chili oil. Top with the chopped scallions, chili, peanuts, and a wedge of lime. Serve immediately.

You can store the chili oil in the fridge for a long time, at least a few months, so it's a gift that keeps on giving.