Cook the Noodles:

Bring a large pot of water to a boil. Cook the noodles according to the package instructions until al dente. Rinse under cold water to cool down and stop the cooking process, then drain thoroughly.

Prepare the Sauce:

In a bowl, whisk together the sesame paste, soy sauce, vinegar, sesame oil, sugar, chili oil, ground Sichuan peppercorns, garlic, ginger, and Shaoxing wine until well combined. The sauce should have a balance of nutty, savory, spicy, and tangy flavors.

Toss the Noodles:

In a large mixing bowl, combine the cooled noodles with the sauce, tossing until the noodles are evenly coated.

Serve:

Plate the sauced noodles and top with the julienned cucumber, carrot, green onions, crushed peanuts, and cilantro. Serve the noodles cold.

Garnish:

Add additional chili oil or Sichuan peppercorns on top if you prefer extra heat.