* 300g rice noodles * 1 carrot * ½ red cabbage * 3 spring onions
###Instructions
**Prepare the veg**
1. Peel and mince the garlic and ginger 1. Peel and coarsely grate the carrot 1. Finely shred the cabbage 1. Thinly slice the spring onion
**Prepare the aromatics**
1. Lightly crush the peppercorns in a pestle and mortar and transfer to a heat proof bowl 1. Add the garlic, ginger and chill flakes
**Make the sizzling oil**
1. Heat the vegetable oil in a small saucepan over a medium heat to about 170C or when the end of a wooden spoon sizzles when dipped in the oil 1. Pour the hot oil over the aromatics, careful as it will bubble up 1. Whisk in the soy sauce, miso paste, tahini, rice wine vinegar, sugar and sesame seeds and mix until smooth and combined 1. Squeeze in the juice of half the lime
**Cook the noodles**
1. Cook the noodles in salted water according to packet instructions 1. Drain and mix with the carrot, cabbage and Sichuan oil to coat 1. Divide the noodles between bowls and garnish with the spring onion 1. Cut the other lime half into wedges to serve
1 Comment
###Ingredients
**Sizzling Sichuan Oil**
* 75ml vegetable oil
* 2 tsp Sichuan peppercorns
* 4 cloves of garlic
* 15g ginger
* 2 tsp chili flakes
* 1 tbsp tahini
* 1 tbsp white miso paste
* 2 tbsp dark soy sauce
* 2 tbsp rice wine vinegar
* 2 tbsp sugar
* 2 tbsp sesame seeds
* 1 lime
**Noodles**
* 300g rice noodles
* 1 carrot
* ½ red cabbage
* 3 spring onions
###Instructions
**Prepare the veg**
1. Peel and mince the garlic and ginger
1. Peel and coarsely grate the carrot
1. Finely shred the cabbage
1. Thinly slice the spring onion
**Prepare the aromatics**
1. Lightly crush the peppercorns in a pestle and mortar and transfer to a heat proof bowl
1. Add the garlic, ginger and chill flakes
**Make the sizzling oil**
1. Heat the vegetable oil in a small saucepan over a medium heat to about 170C or when the end of a wooden spoon sizzles when dipped in the oil
1. Pour the hot oil over the aromatics, careful as it will bubble up
1. Whisk in the soy sauce, miso paste, tahini, rice wine vinegar, sugar and sesame seeds and mix until smooth and combined
1. Squeeze in the juice of half the lime
**Cook the noodles**
1. Cook the noodles in salted water according to packet instructions
1. Drain and mix with the carrot, cabbage and Sichuan oil to coat
1. Divide the noodles between bowls and garnish with the spring onion
1. Cut the other lime half into wedges to serve
[Source](https://www.bosh.tv/recipes/sizzling-sichuan-miso-noodles)