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Drain the shirataki noodles, rinsing with cold water before setting aside in a sieve. You want to make sure that the noodles are well-drained or the dish will be too watery.
Toast the Sichuan peppercorns in a dry pan over a medium heat, until they turn fragrant and start to smoke. Remove from the heat and allow them to cool before grinding coarsely.
Halve the cucumber lengthwise and remove the watery seeds, before julienning into thin, long strips. Set aside with the noodles.
Stir together all the ingredients for the dressing, adding just enough water to get a runny sauce. Make sure to stir vigorously so that the sugar dissolves and everything is well combined.
Combine the noodles with the vegetables, peanuts and dressing, tossing well to combine. Divide into bowls and finish with a final sprinkle of chopped coriander and crushed peanuts before digging in.