Sichuan Chili Noodles

Instructions

1. Bring a large pot of salted water to a boil. Cook the noodles until just tender, according to the package or fresh noodle timing. Reserve 60 ml of the cooking water, then drain.
2. While the noodles cook, melt the butter with the neutral oil in a large skillet over medium heat. Add the garlic and the white parts of the scallions. Cook for about 1 minute, until fragrant but not browned.
3. Stir in the doubanjiang and cook for 30 to 60 seconds, pressing it into the butter so it loosens and turns glossy.
4. Add the light soy sauce, dark soy sauce, black vinegar and sugar. Stir well. Splash in 30 ml of the reserved noodle water to make a silky sauce.
5. Add the drained noodles to the skillet. Toss until evenly coated. If the noodles look tight or sticky, add a little more cooking water, 1 spoonful at a time.
6. Turn off the heat. Stir in the sesame oil and, if using, the optional ground Sichuan pepper. Taste and adjust with a little more soy sauce or vinegar if needed.
7. Divide into bowls and top with the scallion greens and sesame seeds, if using. Serve hot.