Step 1

Add the oil, peppercorns, star anise, bay leaves, cloves, cinnamon stick, garlic, and shallot into a medium pot.

Step 2

Bring the heat to medium.

Step 3

Test the oil with a food thermometer and when it gets to between 225-250 F, reduce the heat to low.

Step 4

Let the mixture steep for 30 minutes, checking a few times to make sure the temperature stays in the 225-250 F range.

Step 5

Pour the chile flakes into a metal or heat proof bowl.

Step 6

When the oil is done, strain out the whole spices, bay leaves, garlic, and shallots and discard.

Step 7

Pour the hot oil over the chile flakes. Stir well then add the salt and sesame seeds and set aside.

Step 8

Cook the noodles according to package directions.

Step 9

Heat up the remaining oil in a frying pan and add the cabbage, red pepper, and carrot. Sauté for 10 minutes on medium heat.

Step 10

When the pasta is done, toss with ¼ to ½ cup of the chile oil, the cooked vegetables, and scallions. Toss in some soy sauce for extra flavor, if desired.

Step 11

Store the remaining sauce in a sealed container for another use.