Turn off mixer, and scrape down sides of bowl.
Chile paste or hot sauce, for serving.In a small saucepan, combine the water, brown sugar, soy sauce, crushed ginger, cinnamon stick, star anise, fennel seeds and 1 teaspoon of the Sichuan peppercorns and bring to a boil.
Reduce the heat to moderate and simmer for about 20 minutes.Strain the sauce through a fine sieve; discard the solids..In a blender, puree the sauce with the peanut butter, 1tablespoon of sesame oil, 1 tablespoon of vinegar, choppedginger, garlic and the remaining 1/4 teaspoon of Sichuanpeppercorns.
In a large bowl, toss the noodles with the sauceand scallions.Serve with sesame oil, vinegar and chile pasteon the side.. Make Ahead.
The sauce can be refrigerated for up to 1 week..
small new potatoes.Add 1/2 cup of the reserved broth and bring to a simmer.
Using a slotted spoon, transfer the scallops to a plate.Remove any membranes, then thickly shred the scallops; cover.
Add the tamari to the cooking liquid in the pan and cover..Drain the mushrooms and cut off the knob ends.