Start by boiling water in a pot. Once it’s rolling, add in your noodles. Cook them according to the package instructions until they are al dente. I like to taste them just a minute before the time is up to ensure they are cooked just right. Once cooked, drain the noodles and set them aside.

Grab a large skillet or wok. Over medium heat, pour in the neutral cooking oil. Allow it to warm up for about 1-2 minutes. You want the oil to shimmer but not smoke.

Add in the minced garlic and grated ginger to the hot oil. Stir them around. The smell will be tantalizing within seconds. Cook for about 30 seconds—this helps to release their flavors into the oil without burning them.

While the garlic and ginger are sizzling, pour in the spicy chili oil, soy sauce, and Chinese black vinegar. Mix the ingredients well. It should start bubbling a little, creating a delightful aroma.

Now comes the exciting part! Add your drained noodles into the skillet with the sauce mixture. Toss everything together until the noodles are completely coated with the sauce, which usually takes about a minute or two.

At this point, sprinkle in the crushed red chili flakes, sesame paste or peanut butter, and Sichuan peppercorns if using. Keep tossing everything well to ensure the noodles soak up all those flavors—another minute should do it.

Your noodles are ready! Transfer them to serving plates. Top with sliced cucumbers for that crunch, sprinkle chopped green onions, and don’t forget the cilantro. If you want to add even more protein, place a soft-boiled or fried egg on top of each serving.