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Heat the oil in a large wok or frying pan over a medium-high heat. Add the mushrooms and fry for 4-6 minutes until cooked. Add the spring onion whites, garlic, rice wine, light soy sauce, white pepper, water and a pinch of salt. Mix and taste to adjust the seasonings. Remove from the heat and set aside.
In a small bowl, mix together the ingredients for the sauce.
Bring a large pan of water to the boil. Add the noodles and cook according to the packet instructions. Towards the end of cooking, add around 80ml of the noodle cooking water to the sauce and mix. For a thinner sauce, add more noodle cooking water. Drain the noodles, then rinse under cold water to stop the cooking process.
Divide the noodles between serving bowls. Evenly pour over the sauce and top with the mushrooms, spring onion greens and the crushed Sichuan peppercorns.
Drizzle with more chilli oil, to taste, and serve. Make sure to give the noodles a good mix in the sauce before digging in.