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1
Crush the garlic cloves with the side of a cleaver, then peel and chop coarsely.
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2
Peel the ginger, then dice finely.
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3
Place the garlic and ginger into a mortar, add salt, then pulverize with a pestle.
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4
Add the water to the mashed garlic and ginger mixture, stir until well combined, and set aside.
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5
Chop the green onions very finely, then measure - you will need 4 tablespoons in total.
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6
In each of four small bowls, place 1 tablespoon of the garlic-ginger-water mixture, 1 tablespoon of chopped green onions, 2 teaspoons hot chili oil, 1/8 teaspoon ground roasted Szechuan peppercorns, 4 teaspoons Asian roasted sesame paste, 2 tablespoons soy sauce, and 1/2 teaspoon sugar, and mix well.
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7
Bring a large pot of water to a rapid boil and cook the noodles according to the directions on the package, until al dente (fresh Chinese noodles usually take from 5 to 10 minutes - don't overcook).
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8
Drain, and divide the steaming hot noodles between four plates.
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9
Each person individually mixes his sauce ingredients together with his noodles.
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10
For the chili oil: Heat the oil until it is just beginning to smoke.
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11
Remove from heat, add the hot red pepper flakes, and stir.
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12
The mixture will foam, and will smell very strong!
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13
It can be kept for months under refrigeration.
