Spicy Noodles

This style of dish was traditionally sold by hawkers who went around the narrow streets of Szechuan villages on foot,
carrying with them everything required to put together these spicy noodles.

1 tbs vegetable oil
A thumb of finely chopped fresh ginger
100g plain tofu (or more if required), diced
1 & 1/2 tbls soy sauce (to taste)
3 tbls chilli oil (see below)
2 tbls toasted sesame seeds, coarsely ground
Plus 3 tbls soy sauce
400g udon noodles
2 scallions, chopped

Heat the oil in a saucepan and sauté ginger for 10 seconds over medium heat. Add the tofu and stir, adding 1&1/2 tbls soy sauce. In a bowl, mix the chilli oil, sesame seeds and the remaining soy sauce to make a sauce.
Immerse the udon noodles in 6 cups of boiling water for 2-3 mins to refresh. Drain and divide into individual bowls.
Spoon a heaped tbls of sauce onto each bowl of noodles with the chopped scallions and chilli sauce.
Mix thoroughly before eating.

Chilli Oil (makes 180ml)
3/4 cup peanut oil / 7 dried red chillies / 1 tbls Szechuan
peppercorns
Heat the oil in a saucepan and add the chillies / peppercorns. Simmer over low heat for 3/4 mins. Remove from heat, allow to cool, then strain. Discard the chillies and peppercorns and store the chilli in an airtight jar. Keeps for a month.