Place the Sichuan peppercorns in mortar and pound with a pestle until ground. Transfer to a large heatproof bowl.

Mince the garlic and ginger. Add that minced mixture to the Sichuan peppercorns along with your dark soy sauce, rice vinegar and sugar.

Heat the vegetable oil to 170°C in a small saucepan over medium heat.

Carefully add the hot oil to the Sichuan peppercorn sauce and mix well to combine.

Cook the noodles in lightly salted water according to the package instructions.

Meanwhile, deseed and thinly slice the red chillies and finely chop or crush the peanuts.

Drain the noodles and add them to the sauce, along with the red chillies and peanuts.

Toss well to coat then plate up, tuck in and enjoy.