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Make the dough by mixing the flour, water and salt until a shaggy dough forms. Knead for 5 minutes until smooth, then cover and rest for 30 minutes. Knead briefly again, then cover and rest for a further 30 minutes.
Meanwhile, make the sweetened soy sauce. Add the soy sauce, brown sugar, star anise, Chinese cinnamon and Sichuan peppercorns to a small saucepan. Simmer gently for 10–15 minutes until slightly thickened. Strain and leave to cool.
Divide the dough into two and roll each one into a rough long rectangle and cut into thick noodle strips. Stretch each noodle slightly before cooking.
Cook the noodles in boiling water for around 5 minutes, or until chewy and cooked through. Drain and immediately rinse under cold water.
To assemble, combine the grated garlic and water to make a garlic water. Add the garlic water, sweetened soy sauce, chilli oil, sesame paste and ground Sichuan peppercorns to a bowl and mix well.
Add the noodles and toss until evenly coated. Serve immediately and enjoy!