To make the Yunnan chilli oil, place the dried chilli flakes in a bowl.
Heat the peanut oil to 170°C. Pour the slightly cooled oil over the chilli. Set aside to cool. Add the sesame oil to the chilli oil.Heat a pan or wok until smoking. Add the peanut oil and garlic, and sauté until fragrant. Add the cabbage, bean sprouts and garlic chives, and stir-fry for 1 minute.
Season with the salt and soy sauce, and stir. Add the chilli oil and stir-fry for a further minute.
Add noodles and stir-fry for 1 minute. Add the pickled chilli and garlic water, and stir-fry briefly. Add the spring onions.
Transfer to a serving platter and garnish with extra spring onions, if desired.