Instructions: Bring a large pot of water to a boil. Cook the noodles according to package instructions. Drain, rinse and drain again. Place in a colander, toss in 1 teaspoon sesame oil to coat and top with 2 cups ice cubes. Place in sink or place over a bowl to catch the dripping water.

Prepare a small saucepan for deep-frying. Heat the oil to 350 degrees. Slide the wonton strips into the hot oil. Cook, stirring occasionally, until the strips are a light golden brown, about 1 minute. Remove with slotted spoon or wire strainer and drain on paper towels. Set aside. Reserve the oil.

Place a non-stick frying pan over high heat until hot. Add 1 teaspoon of the reserved oil, swirling to coat the sides. Pour the egg into the pan, tilting to spread evenly across the bottom of the pan. Cook until the egg is firm in the center, about 1 to 1 1/2 minutes; remove the eggs from the pan and set on a cutting board. Cool slightly and cut into thin strips.

For the Sauce: Place a wok over high heat until hot. Add 2 teaspoons of reserved oil, swirling to coat the sides. Add the garlic, cook until fragrant, about 10 seconds. Add the stock, peanut butter, sesame paste, vinegar, chili sauce, sesame oil, sugar, salt, Sichuan peppercorns and red chili flakes; mix until smooth. Bring to a boil and cook for 30 seconds. Pour into a small serving bowl.

Remove any remaining ice cubes from the noodles. Mound the noodles in the center of a large serving platter; surround the noodles with the wonton strips, egg strips, green onions, bean sprouts, roast pork, Sichuan pickled vegetables and peanuts. Serve the sauce on the side.

This recipe yields 4 servings.

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