3 tbsp. soy sauce
1 tbsp. rice vinegar
1 tsp. minced garlic
2 tbsp. finely chopped scallions
1 tsp. chili powder
1/2 tsp. Szechuan peppercorn powder or sauce
1/2 lb. fresh Chinese noodles
2 tbsp. finely chopped roasted cashews

In a small bowl, combine soy sauce, vinegar, garlic, scallion, chili powder, and Szechuan peppercorn powder; set aside.

In a large pot, bring 6 to 8 cups of water to a boil over a moderate flame. Drop in noodles and loosen them with chop sticks or a fork. When the noodles and water come to a boil, add 1 cup cold water. Cook noodles until the water comes to a boil again; remove noodles from heat and drain.

Pour the spicy sauce into a large serving bowl and put the cooked noodles on top of the sauce. Mix the noodles and the sauce together; sprinkle chopped cashews on top and serve at once. Serves 4.