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Bring a pan of water to the boil. Add the noodles and cook according to packet instructions until just tender.
Meanwhile, place a wok or large frying pan over medium heat. Once hot, add the peppercorns. Toast, moving the wok often and stirring with a spatula, for 1 minute or until they just start smoking. Transfer to a mortar and grind with a pestle. Set aside.
Place the wok back over medium heat. Swirl in the oil then add the chicken mince. Break it up with your spatula then stir-fry for 5 minutes or until just cooked. Add the garlic, ginger, doubanjiang and peanut butter, then stir-fry for another 30 seconds until fragrant.
Next, add the broccolini, the ground Sichuan peppercorns and the coconut milk. Stir-fry for 2–3 minutes until the broccolini is just tender.
Transfer the cooked noodles to the wok and give everything a mix until well combined. Divide between serving bowls or plates and add the julienned carrot and cucumber. Scatter over the green chilli, if using. Finally, add a drizzle of crispy chilli oil, then serve.