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Using a mortar and pestle, grind Sichuan pepper, garlic and lime zest to a paste. Add 2 tbs soy, then rub over beef. Set aside to marinate for 10 minutes.
Meanwhile, cook the noodles according to packet instructions, then drain and cool.
Heat 1 tbs oil in a large frypan over medium-high heat. Add half the beef and cook for 3-4 minutes until browned. Transfer to a plate. Repeat with remaining beef, adding another 1 tbs oil. Rest, loosely covered with foil, for 5 minutes.
For the dressing, combine the rice wine vinegar, lime juice, beef resting juices and remaining 1 tbs soy and oil.
Toss noodles, beef, dressing and all remaining ingredients together in a large bowl. Divide among bowls to serve.