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1
Heat sesame oil in a 8-inch nonstick skillet over medium-high heat.
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2
Add star anise, sliced ginger, Sichuan peppercorn and scallion whites immediately.
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3
When the fragrance is potent, the oil starts to smoke and the scallion whites turns golden brown, take all the spices out as best you can.
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4
Discard the spices.
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5
Allow the oil to cool.
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6
Bring a large pot of water to a boil.
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7
And while you are waiting for the boil, in a large bowl, combine the black soy sauce, Shaoxing wine, sugar, salt and spiced sesame oil.
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8
Whisk to blend.
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9
Set aside in the refrigerator.
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10
When the water boils, season with salt until the water tastes like seawater.
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11
Plunge the pasta in the boiling water and cook until al dente (firm and not mushy).
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12
This time will depend on what type of noodle you are using.
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13
Place a colander in the sink.
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14
Remove the pot from the heat and pour off most of the water into the colander, catching any pasta as the water pours out.
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15
Remove the colander from the sink and fill the pot that cooked the pasta with cold water.
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16
Pour the noodles back in to the cold water.
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17
Drain the pasta thoroughly again in the colander, shaking it a few times to remove excess water covering the pasta.
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18
Spread a kitchen towel on a flat surface and turn the noodles onto the towel.
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19
Gently use a second towel to dry the noodles.
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20
Dry as best as possible.
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21
Any water left will dilute the flavored oil soon to coat the noodles.
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22
Gingerly transfer them to the bowl with the sauce.
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23
Use your hands to mix the pasta and the sauce, taking care that all of the pasta gets coated.
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24
Cover with plastic and refrigerate until ready to serve.
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25
Serve chilled but not that cold.
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26
Stir again just before serving.
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27
Garnish with the green parts of the scallions.
