1. Make your chilli oil. Place your oil, star anise, cinnamon, and crushed Sichuan pepper into a small pot, then turn the heat to medium. When peppercorns start to sizzle, let them cook for a minute, then remove the pot from the heat. If you have a cooking thermometer, we are wanting to heat the oil to 160C, before turning off the heat.
2. Allow to infuse for 10 minutes.
3. Prepare your veggies as directed. Place a pan over high heat, add a drizzle of canola oil, and add your brown mushrooms. Fry until starting to soften. Remove your dried shiitake from the soaking liquid (reserve the liquid), give them a rough chop then add them to the brown mushrooms. Cook the mushrooms until golden, shrunken and a little crisp. Place the mushrooms into a bowl, and wipe the pan with a kitchen towel.
4. After 10 minutes place the smoked chilli flakes, sugar and salt into a bowl. Pour the warm oil over the chilli flakes, through a sieve to strain off the cinnamon, star anise and Sichuan peppercorns. Discard the items in the sieve. Allow the chilli oil to infuse while you prep your other ingredients.
5. Drizzle a little canola oil into your pan and return it to high heat. Add the aubergine and stir fry until golden. Once golden add your mushrooms back to the pan, then add your mirin, hoisin, 5 spice, soy, ginger, garlic and shiitake soaking liquid. Cook everything down until the liquid evaporates, and the mixture starts to stick to the pan. Taste the mixture for seasoning, and add the remaining soy if needed. Remove from the heat and keep warm until needed.
6. Cook your noodles until al dente, according to the packet instructions. Stir fry your broccoli or pak choi until done to your liking, and season it with a pinch of salt.
7. Make your sauce by mixing all the ingredients together.
8. Divide the sauce, noodles, veggies mince and greens between 4 bowls. Toss everything together with a pair of chopsticks, then garnish the dish with peanuts, and spring onions.
9. Serve immediately nice and hot.

Happy cooking x