Heat the oil in a pot with the whole spices, bay leaf and green onion bulbs
Let it infuse for 5 to 10 minutes on medium heat
Mix all the remaining ingredients (chilli flakes, garlic, ginger, green onions, sesame seeds, salt, sugar, and Kashmiri Red Chilli Powder) in a jar
Strain the hot oil over the mixture and let it sizzle
Mix well and seal the lid. Let it cool completely
Store at room temperature
Mix the chilli oil with soy sauce, vinegar, sugar, and peanut butter
Add noodle water to the mixture
Toss in the hot boiled noodles
Garnish with more chilli oil and green onions
Serve immediately
