Toast and crush the peanuts and peppercorns

• Toast the peanuts in a dry pan until golden, then rub off the skins and crush them coarsely.
• Toast the Sichuan peppercorns briefly until fragrant, then pound them in a mortar.

Make the chili oil

• Put the minced ginger, garlic, chili flakes, chili powder and salt in a heatproof bowl.
• Heat the grapeseed oil until shimmering and pour it over the spices, stirring well.
• Let the chili oil cool.

Cook the noodles

• Boil the knife-cut noodles in salted water until tender.
• Drain and rinse under cold water until completely cooled, then drain well.

Prepare the toppings

• Julienne the cucumber and carrot.
• Thinly slice the scallions.

Mix the sauce

• Combine the chili oil with the sugar, soy sauce, black vinegar and sesame oil.
• Stir until the sugar dissolves.

Assemble and serve

• Place the cold noodles in bowls and spoon the sauce over them.
• Top with the cucumber, carrot, scallions, crushed peanuts and pounded Sichuan peppercorns.
• Toss everything together before eating.