How to Make It
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, 1
tablespoon of sesame oil, 1 tablespoon of vinegar, chopped
ginger, garlic and the remaining 1/4 teaspoon of Sichuan
peppercorns. In a large bowl, toss the noodles with the sauce
and scallions. Serve with sesame oil, vinegar and chile paste
on the side.