Directions

To Cook

1. Cook noodles according to packaging instructions. Drain and rinse the noodles in iced water for 1 minute. Transfer noodles to a bowl. Set aside.
2. Mix with oil until combined, cover with cling wrap, and chill in the refrigerator for 1 hour.
3. Mix garlic ginger water ingredients in a bowl. Set aside for 1 hr. Remove garlic and ginger.
4. Mix all sauce ingredients in a bowl except Sicuhan peppercorn powder. Stir in garlic ginger water and mix until well combined.
5. Divide cold noodles and carrots into four individual bowls.
6. Pour a quarter of the sauce into each bowl and sprinkle with ¼ tsp of peppercorn powder into each bowl.
7. Garnish with spring onions. Serve immediately.