Scallion oil noodles with doubanjiang sauce and crispy fried green onions

Thinly slice the garlic.

Chop the green onions into batons, then into thin sticks so they crisp faster when frying.

Heat the avocado oil in a non-stick pan over medium heat; add the green onions and star anise, saute a couple of minutes, then spread the onions out and let them fry.

Meanwhile bring a pot of water to a boil for the noodles.

Stir occasionally until crispy, around 6 to 8 minutes.

Turn off the heat, transfer the green onions to a plate with paper towel, spread out and let rest; discard the star anise.

Boil the capellini for half the package time, about a minute and a half, stirring to prevent sticking.

Bring the frying pan back to medium heat; add the garlic slices and the doubanjiang.

Add the cane sugar, soy sauce and dark soy sauce; stir and cook a few minutes until the sugar dissolves into a sauce.

Drain the noodles well so no excess water goes into the sauce.

Add the noodles to the pan and mix in the sauce; cook a few minutes until the noodles absorb it.

Plate the noodles; sprinkle over the crispy green onions and white sesame seeds.