Prepare the Noodles: Bring a medium saucepan of water to a rolling boil. Add your chosen noodles and cook according to package instructions until just tender, usually 2-3 minutes. The noodles should be pliable but still have a slight bite to them. Drain thoroughly and set aside. You should see steam rising vigorously from the colander.

Create the Flavour Base: In a heatproof bowl, combine the minced garlic, thinly sliced shallots, dried chili flakes, sesame seeds, caster sugar, and salt. If using, add the crushed Sichuan peppercorns now. The mixture will look like a colourful, aromatic mound ready to receive the hot oil.

Heat the Oil: Pour the neutral oil into a small saucepan or a deep frying pan. Heat over medium-high heat until it shimmers and you see very faint wisps of smoke, reaching approximately 175-180°C. To test, drop a tiny piece of garlic into the oil; it should sizzle immediately and vigorously.

Infuse the Oil: Carefully and slowly pour the piping hot oil over the mixture in the heatproof bowl. You’ll hear a dramatic, satisfying sizzle and crackle as the oil hits the ingredients, and a wonderfully pungent aroma of toasted garlic and chili will fill your kitchen. Stir well with a spoon to ensure everything is submerged and evenly cooked. The garlic and shallots will turn a beautiful golden-brown and become wonderfully crispy.

Assemble the Sauce: To the infused chili garlic oil mixture, add the light soy sauce, dark soy sauce, rice vinegar, and sesame oil. Stir everything together thoroughly until it forms a well-combined, glossy sauce. The rich, dark brown hue of the sauce will deepen, promising a burst of umami.

Combine and Serve: Add the drained noodles directly into the bowl with the chili garlic sauce. Toss vigorously with tongs until every strand of noodle is evenly coated in the aromatic, glossy sauce. The noodles will absorb the vibrant colour and intense flavour. Garnish generously with fresh spring onions before serving immediately. The warm noodles will release a fragrant steam, carrying the scent of garlic and soy.