Step 1

In a heatproof bowl, add the chile flakes, Sichuan peppercorns, gochugaru, and sea salt.

Step 2

Place the oil, ginger, garlic, star anise and cinnamon in a small saucepan over medium-high heat for 3 to 4 minutes. The oil is ready when it looks thin, like water. Remove from the heat and very carefully pour the hot oil into the bowl with the spices—the oil will sizzle and spit, so stand back. Allow to cool.

Step 3

Stir before serving. I don’t strain it as the chile and spices continue to flavor the oil over time. Everything oil can be drizzled over noodles, dumplings, soups, and salads. Store in a sterilized jar (no need to refrigerate) for up to 3 months.

Step 4

Bring a large saucepan of salted water to a boil, add the noodles, and cook according to the packet instructions until just tender, about 5 to 6 minutes. In the last 30 seconds of cooking, add the celery and Asian greens to blanch. Drain and refresh under cold running water, then, using kitchen scissors, randomly cut the noodles two or three times to make some of the strands shorter and easier to eat. Leave to drain well.

Step 5

For the sesame-vinegar dressing, whisk together all the ingredients in a small bowl. Taste and season with a little more sea salt, if required.

Step 6

Combine the noodles, celery, greens, and tofu in a bowl. Pour over the dressing, season with sea salt. and toss to coat the noodles. Top with the sesame seeds, scallions, and cilantro leaves and serve.