Spicy Sesame Noodles with Sichuan Peppercorns

Toast Sichuan Peppercorns: In a small saucepan over medium heat, toast the Sichuan peppercorns for 2-3 minutes, or until fragrant. Be careful not to burn them. Remove from heat and let cool. Grind the toasted peppercorns using a spice grinder or mortar and pestle.

Cook Noodles: Bring a large pot of salted water to a boil. Cook the noodles according to package directions. Drain and rinse with cold water to stop the cooking process. Set aside.

Prepare Sichuan Pepper Oil: Heat the neutral oil in the same small saucepan over medium heat. Add the minced garlic and ginger and cook for about 1 minute, until fragrant but not browned. Remove from heat and stir in the ground Sichuan peppercorns.

Make the Sauce: In a mixing bowl, combine the chili oil, soy sauce, Chinese black vinegar, sesame paste, sugar (if using), and peanut butter (if using). Whisk until smooth. If the sauce is too thick, add water, one tablespoon at a time, until you reach your desired consistency.

Combine: Add the cooked noodles to the mixing bowl with the sauce. Toss well to coat. Add the Sichuan pepper oil and mix again.

Garnish: Divide the noodles among serving bowls. Garnish with toasted sesame seeds and sliced scallions. Serve immediately.