Step 1

Cut the green onions into sections around 5-8 cm long. Add garlic clove into pieces and cut 4 slices of ginger.

Step 2

Add oil in a wok, add garlic, scallion white and ginger along with the oil. Heat over high fire until the white part becomes slightly browned.

Step 3

Add green onion sections. Simmer until the green onion section becomes crispy and browned.

Step 4

Remove from heat and then add 1 tablespoon of Sichuan peppercorn. Let the remaining heat from the oil motivating the aroma.  Then cool down.

Step 5

Cook the noodle and then soak in clean water.  Drain completely and then add 1.5 tablespoons of the scallion oil. Mix well.

Step 6

Add the basic sauce in. Mix well.  This is for 2 servings of noodles.  And lastly, top with crispy scallion. Optionally, drop 1 teaspoon of Chili oil. Serve directly.