1 Pot, 1 Sieve, 1 Measuring cups, 1 Wooden spoon, 1 Cutting board, 1 Small knife, 1 Teaspoon, 1 Large knife, 1 Tablespoon, 1 Mortar, 1 Small bowl, 1 Whisk, 1 Non-stick pan
1 Cook noodles and peas in boiling salted water for about 3 minutes. Drain in a sieve over a bowl, reserving 50 ml (approximately 1/4 cup) cooking water. Drain noodles and peas well.
2 Rinse sprouts and drain well in a sieve.
3 Halve bell pepper, remove seeds, rinse and cut into thin strips.
4 Coarsely crush Szechuan pepper in a mortar. Rinse cilantro, shake dry, pluck leaves and chop coarsely.
5 In a non-stick pan or wok, fry pepper in sesame oil over medium heat for about 2 minutes, stirring constantly. Mix in noodles, peas and reserved water. Continue to cook and stir until liquid has evaporated.
6 In a small bowl, whisk together eggs, soy sauce and Szechuan pepper. Pour over noodles and stir until cooked.
7 Mix cilantro and sprouts with noodles. Arrange noodles on plates and sprinkle with peanuts to serve.