In small saucepan combine chile oil and szechuan peppercorns. Heat over medium-low for about 5 minutes, and then remove the peppercorns by straining oil through fine mesh sieve into separate bowl.
Return oil to pot.
Add minced garlic and saute for 15-30 seconds or until softened, but not crispy.
Turn of heat and whisk in bean paste, sesame paste, soy sauce, sugar, and vinegar.
Using the flat of a chef's knife or kitchen mallet, gently crush the remaining 1 teaspoon of szechuan peppercorns and add to the sauce.
Meanwhile bring a large pot of lightly salted water to boil. Add noodles and cook for about 6 minutes, or until tender.
Ladle about ¼ cup of cooking liquid into pan with sauce. Whisk together and gently warm over low heat until oil separates from the sauce.
Distribute sauce evenly between 2 bowls. Top with noodles.
Top the noodles with Sui Mi Ya Cai, scallions and peanuts. (Optional)
Mix the noodles with sauce just prior to eating.