Spicy Chili Oil Noodles with Zucchini Carrots

Ingredients

• 1/2 cup Szechaun red chili flakes (see Tip)
• 1/4 cup sliced scallions , white and green parts separated
• 3 tablespoons white sesame seeds
• 1 tablespoon ginger , minced
• 1 teaspoon kosher salt
• 1/2 cup peanut oil
• 6 clove garlic , thinly sliced, plus 2 cloves minced, divided
• 2 small shallots , thinly sliced
• 2 bay leaves
• 2 whole star anise
• 1 tablespoon Szechaun peppercorns
• 1 cinnamon stick
• 2 tablespoons Shaoxing rice wine
• 2 tablespoons oyster sauce
• 1 tablespoon sesame oil
• 1 (8-ounce) package wide rice noodles, cooked and cooled
• 2 large carrots , peeled and spiralized ( 5 ounces )
• 2 small zucchini , spiralized ( 8 ounces )
• 2 medium Persian cucumbers , julienned
• 1/2 cup chopped unsalted roasted peanuts
• 1/2 cup chopped fresh cilantro for garnish (optional)

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