Spiced Szechuan Noodles

1.Bring a large pot of salted water to a boil. Cook the noodles according to package instructions until just al dente. Drain and rinse under cold water to stop cooking. Set aside.

2.In a dry skillet over medium heat, toast the Sichuan peppercorns until fragrant, about 2 minutes. Remove from heat and crush them lightly using a mortar and pestle or spice grinder. Set aside.

3.Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering.

4.Add the minced garlic, ginger, and the white parts of the scallions to the wok. Stir-fry for about 30 seconds until aromatic, being careful not to burn the garlic.

5.Add the sliced red bell pepper and stir-fry for 2-3 minutes until slightly softened but still crisp.

6.Sprinkle in the toasted Sichuan peppercorns and red chili flakes. Stir quickly to combine and release their flavors into the oil.

7.Add the drained noodles to the wok, tossing them gently to coat with the spiced oil and vegetables.

8.In a small bowl, mix soy sauce, black vinegar, sugar, and toasted sesame oil until sugar dissolves. Pour this sauce over the noodles and toss well to evenly distribute the flavors.

9.Taste and adjust seasoning with salt if needed. Continue stir-frying for another 1-2 minutes until noodles are heated through and well coated.

10.Remove from heat and transfer the noodles to serving plates. Garnish with the green parts of the scallions, chopped roasted peanuts, and fresh cilantro leaves if using.

11.Serve immediately for best texture and flavor.