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1
In a saucepan, heat up 4 cloves of minced garlic, the half head of garlic, ginger, chili flakes, dried red chilies, star anise, and vegetable oil over medium heat, until sizzling. Stir to prevent burning and cook for 1 to 2 minutes, watching the garlic to make sure it doesn't burn. The garlic should be lightly browned.
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2
Turn off heat and add the ground red Sichuan peppercorns and 1 more tablespoon of chili flakes. Stir until the oil stops sizzling.
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3
Add the soy sauce and the remaining 2 cloves of minced garlic, and transfer a jar. Let it sit for 3 to 4 hours. Then, put the jar in the fridge. Remove star anise, ginger, and whole garlic cloves from the jar.
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4
Cook noodles according to directions until al dente. Drain, rinse with cold water, and toss with the sesame oil. Place in the fridge until ready.
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5
To make the sauce, in a small bowl, whisk the chili oil, black vinegar, soy sauce, brown sugar, water, tahini, and peanut butter together. Taste-test this sauce beforehand to see if you can handle the amount of heat! Adjust as necessary.
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6
Heat up a large skillet with the vegetable oil. Spread a thin layer of eggs across surface, swirling to reach the entire surface. Cook on low heat until cooked through. Cool. Cut into thin strips.
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7
Mix noodles with the sauce until well-combined, and garnish with cucumbers, egg strips, and scallions. Serve cold or at room temperature.
