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Cook the noodles according to the packet instructions, then drain and refresh under cold running water. Drain well and toss with the toasted sesame oil.
Blanch the beansprouts for the garnish in hot water for 10 seconds, then drain and rinse in cold water. Set aside.
Heat a wok over a high heat and add the rapeseed oil, give the oil a swirl, then add the garlic, ginger and chilli and cook, stirring, for a few seconds.
Add the chilli bean paste, rice wine or dry sherry, sesame paste or tahini, vegetable stock, tamari or light soy sauce, vinegar, sugar and sesame and chilli oils. Stir until well combined. Take the wok off the heat and pour in the noodles, tossing them well.
Transfer to a serving plate. Chill in the fridge for 20 minutes, then sprinkle over the Sichuan pepper and serve garnished with the beansprouts, spring onion, toasted sesame seeds and coriander.