Make the chili oil. Toast the Sichuan peppercorns in an oil free pan until fragrant. Set aside.
Pour the palm oil in a sauce pan and set over medium-low heat. Add the Sichuan peppercorns, cinnamon stick, star anise and chili flakes. Heat until tiny bubbles form along the edges. This should take five to six minutes. Turn off the heat. When the oil has cooled, strain it. Measure about three tablespoonfuls of chili oil. Pour the rest into a jar and reserve for future use.
Heat a non-stick pan. Add the shrimps and cook for about 30 seconds on each side. Add the hoisin sauce, rice wine, soy sauce, five-spice powder and calamansi juice. Cook, stirring the shrimps around, for another minute.
Add the noodles to the pan. Pour in the chili oil. Cook, tossing everything together, until the noodles are heated through and the sauces are uniformly distributed.
Sprinkle the dandan noodles with scallions before serving.
Alex's dandan noodles with whole shrimps printed from https://casaveneracion.com/alexs-dandan-noodles-with-whole-shrimps/ for personal use only. Not for republication nor distribution.