For the sauce, toast the Sichuan peppercorns over medium heat for two minutes, then grind it to a fine powder with a mortar and pestle. Combine the rest of the ingredients for the sauce in a small bowl.
Bring water to boil in a large pot. Add the spaghetti or rice noodles and cook until tender, according to package instructions.
While the spaghetti is boiling, heat a wok over high heat. Throw the sliced mushrooms into the wok and cook for 5 minutes or until soft. Transfer the mushrooms to a bowl.
Mix together the garlic, protein, soy sauce, Shaoxing wine, and pepper in a bowl. Then add 1 teaspoon of oil to the wok, and add the ingredients in the bowl to the wok. Stir until your protein is fully cooked and the edges are light brown, for about 4-5 minutes. Turn off the heat.
Strain the noodles, and then add them to the wok along with the mushrooms. Toss until all the ingredients are well incorporated.
Divide noodles into serving bowls and garnish with cilantro and green onions. Add more chili oil for more heat. Enjoy!