Sichuan (Szechuan) Cold Noodle - cooking recipe

Ingredients

3 cloves garlic, minced
1 pinch kosher salt
1 tablespoon dark soy sauce
2 teaspoons red chile oil
1 teaspoon Szechuan peppercorn oil
1 teaspoon rice vinegar
1/2 teaspoon sesame oil
1 cup soybean sprouts
1 cup Chinese noodles (La mian)
1 teaspoon vegetable oil

Preparation

Combine garlic and kosher salt together in a small bowl or mortar. Grind the garlic mixture with a wide spoon or pestle until paste is formed.
Combine garlic paste, soy sauce, red chile oil, peppercorn oil, rice vinegar, and sesame oil in a small bowl; stir until sauce is well mixed.
Fill a bowl with cold water. Bring a pot of water to a boil; stir in bean sprouts. Cook and stir until softened slightly, about 2 minutes; drain. Submerge bean sprouts in the cold water until cool. Transfer to a serving bowl.
Bring water to a boil in a pot; stir in noodles. Cook and stir until noodles are softened, about 3 minutes; drain. Submerge noodles in the cold water until cool. Transfer noodles to a bowl; mix in vegetable oil. Place noodles on top of the bean sprouts. Pour sauce onto noodles; mix until thoroughly combined.