For the yunnan chili oil: Heat the peanut oil in a pan until it almost reaches the smoking point. Turn off the heat and let cool for 3 minutes. Place the chili flakes in a glass jar, and then pour the hot oil into the jar, followed by the sesame oil. Allow to cool before use. Do not strain or discard the chili.
For the rice noodle stir fry: Heat a pan or wok until smoking and then add the oil, followed by the garlic. Saute until fragrant, and then add the garlic chives, bean sprouts and cabbage and stir-fry for 1 minute. Add the soy sauce, salt and 1 teaspoon of the chili oil and stir-fry for 1 minute longer. Stir in the noodles, garlic water, pickled chiles and half of the spring onions and stir-fry for another 3 minutes. Transfer to a serving platter and garnish with the remaining spring onions.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.