Sichuan cold noodles

In a bowl, combine smooth peanut butter, Chinese sesame paste, light soy sauce, Chinkiang vinegar, roasted sesame oil, Sichuan peppercorn oil, chili oil with flakes, granulated sugar, minced Garlic, and grated Ginger.

Gradually add Water to the sauce mixture, whisking continuously until the sauce is smooth and creamy with a pourable consistency. Set aside.

Bring a large pot of Water to a rolling boil. Add Dried Chinese wheat noodles and cook according to package instructions until al dente.