Spicy Szechuan Noodles with Garlic Chili Oil

A little backstory here first. Twice a week, I take our cargo van and drive to Houston to pick up supplies for my wife's business. Woozy bottles, jars, produce we can't find locally etc. And twice a week, after I get the load in the van there is a Northern Chinese noodle house a couple of blocks away. And this recipe is identical to the order I have for lunch! Complete to having cold noodles! So while I was down there last week, I picked up a package of the knife sliced noodles and I always have chili crisp on hand. I had it for lunch this past week, and it was perfect. Make sure to use the knife sliced noodles, since it allows the sauce to stick to the noodles better!

Turned out nice and spicy. Use hot chili oil sparingly so the sauce isn't too oily. I added I Tbsp. Of red chile flakes rather than Sichuan pepper. Did not add thai chiles. Served with tofu and added peanuts to garnish.

Delicious! I added shredded chicken and cucumber.

Need to grind up or strain out peppercorns from chili oil because two tablespoons of full peppercorns are hard to eat