Cold Sichuan Noodles with Spinach and Peanuts 1 bunch spinach leaves 1 tbsp chili (crushed red, preferably chinese)  2 tsps sichuan peppercorns 1/4 cup vegetable oil 1 tbsp oil (toasted sesame seed)  1 tbsp soy sauce 2 tbsps chinkiang vinegar (note)  1 tbsp chili (fermented, broad bean paste)  2 tsps sugar 12 ozs noodles   1/4 cup toasted peanuts   1/4 cup root (chopped pickled mustard, note)  2 chili (fresh red, sliced)  1/4 cup scallion greens (sliced)
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