my Szechuan Noodles

My base recipe for Szechuan noodles (noods)

Ingredients

Almost all of these are optional.

• ⅓ teaspoon mushroom or other MSG powder (chicken, etc.)
• Chili oil
• Lao Ga Man Chili in Oil & Chili Crisp (I prefer the Chili in oil, tho a little Chili Crisp can be nice)
• Garlic (not more than 2 cloves)
• Dried Chili (the Chengdu dried are amazing, and totally different than Western)
• Tahini (⅓ teaspoon) (you can also use standard deeper sesame paste here)
• Any amount of dried peppers to taste (but use less “Danshan” type chili/fennel than usual)
• Optional ⅓ teaspoon Chinese vinegar
• Sugar to taste (it should be warming, and sugar is not optional)
• Chinese five spice
• 1 teaspoon Chinese soy sauce
• Salt to taste

Process

1. Compose the components above into a bowl
2. Cook the noods
3. Ladle about ⅓ or ½ of a cup of the noodle cooking water over the mix to cook the raw (garlic mostly)
4. Mix