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To make the chili oil, pour the oil, cinnamon, star anise and Szechuan peppercorns into a saucepan on low-medium heat for 6 minutes.
Sieve the spices from the oil and then pour the still-hot oil over the chili flakes and set to one side. It should sizzle nicely. Allow to steep in the bowl while the noodles cook.
In a bowl, mix together the sauce ingredients until a smooth sauce forms, then set aside.
Rehydrate the TVP mince with the vegan beef broth in another bowl.
In a wok or large saute pan, fry the white of the spring onion and the TVP mince for a few minutes until hot.
Cook and drain the noodles.
Place the noodles in serving bowls, split the sauce between them and mix well. Top with the fried TVP mince, the remaining green onions, crushed peanuts and /or toasted sesame seeds. You could even drizzle over a little sesame oil for extra flare and flavor.