1 pound fresh or dried thin egg noodles—cooked, drained and cooled.1 small bunch of scallions, thinly sliced.
Chile paste or hot sauce, for serving.In a small saucepan, combine the water, brown sugar, soy sauce, crushed ginger, cinnamon stick, star anise, fennel seeds and 1 teaspoon of the Sichuan peppercorns and bring to a boil.Reduce the heat to moderate and simmer for about 20 minutes.
Strain the sauce through a fine sieve; discard the solids..In a blender, puree the sauce with the peanut butter, 1tablespoon of sesame oil, 1 tablespoon of vinegar, choppedginger, garlic and the remaining 1/4 teaspoon of Sichuanpeppercorns.
In a large bowl, toss the noodles with the sauceand scallions.
Serve with sesame oil, vinegar and chile pasteon the side.. Make Ahead.(1 ounce; see Note).
6. small dried wood ear mushrooms.( 1/2 ounce; see Note).
—kernels cut off, cobs cut crosswise into 1-inch pieces.2 quarts plus 1 cup low-sodium chicken broth.
