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1
Bring a large pot of water to a rolling boil. Cook the egg noodles until just al dente — tender through with a faint resistance at the centre. Drain immediately.
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2
Transfer the drained noodles at once to a basin of cold water and agitate to arrest cooking. Drain thoroughly, then toss with the sesame oil, lifting and separating the strands until every surface is coated and no clumps remain. Set aside at room temperature — not refrigerated.
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3
Thin the sesame paste with the soy sauce, stirring until it loosens to a smooth, pourable consistency. Combine with the crispy chilli oil (solids included), Zhenjiang vinegar, sugar, and minced garlic. Add the freshly ground Sichuan pepper. Taste: this is where the dish lives or dies — the sauce must register as simultaneously savoury, sweet, sour, spicy, nutty, and numbing; adjust each element until no single note dominates.
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4
Pour the sauce over the room-temperature noodles and toss thoroughly to coat every strand. Rest for 2 minutes undisturbed; the noodles will draw the dressing inward. The surface should appear glossy and deeply coloured.
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5
Divide among four bowls. Arrange julienned cucumber and bean sprouts over each portion. Add an extra drizzle of crispy chilli oil with its solids if desired. Serve at once at room temperature.