Szechuan Spiced Tofu Noodles

1.Cook the flat rice noodles according to package instructions, then drain and set aside.

2.In a large pan or wok, heat the vegetable oil over medium-high heat.

3.Add the Szechuan peppercorns and stir-fry for about 30 seconds until fragrant.

4.Add the minced garlic and grated ginger, and stir-fry for another minute until aromatic.

5.Incorporate the cubed smoked tofu into the pan, cooking until golden brown on all sides, about 5-7 minutes.

6.Add the sliced red bell pepper and snap peas, stir-frying for another 3-4 minutes until the vegetables are tender-crisp.

7.In a small bowl, mix together the soy sauce, chili paste, sesame oil, and rice vinegar.

8.Pour the sauce over the tofu and vegetables, tossing to coat evenly.

9.Add the cooked noodles to the pan, mixing everything together gently until well combined and heated through, about 2-3 minutes.

10.Season with salt and pepper to taste, and sprinkle with chopped green onions before serving.