- 12 to 16 ounces medium to wide noodles/Ramen noodles/spaghetti
- 1 tablespoon peanut oil
- 2-3 cloves garlic, chopped
- 1 inch ginger, grated or minced
- A splash dry sherry
- 1/2 cup vegetable or chicken stock
- 1/4 cup soy sauce
- 3 rounded tablespoons peanut butter
- 2 teaspoon light brown sugar
- 1 teaspoon fresh ground Sichuan peppercorns
- About 1/3 cup chili oil, homemade or store-bought, or to desired spice level
- 1 cup peanuts with skins, toasted and chopped
- 1 small bunch scallions, chopped or thinly sliced
- Sesame seeds, toasted
Bring a pot of water to a boil for the noodles and cook noodles to just tender, but they still have a bite. Reserve half a cup of starchy water; drain.
Heat peanut oil in a wok-shaped pan  or large, deep skillet over medium-high heat. Stir in garlic and ginger 1 minute then add sherry, stock, soy, peanut butter, light brown sugar and Sichuan peppercorn. Add reserved starchy water and noodles, and toss 1 minute. Remove from heat and toss with chili oil.
Top the bowlfuls of noodles with peanuts, scallions and sesame seeds and serve. Serve hot or chilled.