- Cook noodles until al dente according to packaging instructions. Drain and immerse in iced cold water for 1 min until the noodles are cool to touch. Drain and transfer noodles to a bowl. Mix in oil until well combined and cover with cling wrap. Leave to chill in the refrigerator for 1 hr before serving.
- Prepare garlic ginger water by mixing garlic, ginger and water in a bowl. Set aside for 1 hr. Discard garlic and ginger before using.
- Prepare sauce by mixing all sauce ingredients in a bowl except peppercorn powder. Stir in garlic ginger water and mix until well combined.
- Divide cold noodles and carrots into four individual bowls. Pour a quarter of the sauce into each bowl and sprinkle with ¼ tsp of peppercorn powder into each bowl. Add more chilli oil according to preference and garnish with spring onions. Serve immediately.