Cold Spicy Sesame Noodles

This recipe seems daunting because of it's length, but it really isn't so bad. On the matter of Szechuan peppercorns- I have no idea at all what those are- I used good old fashioned regular peppercorns and nobody exlaimed "hey! these arn't szechuan peppercorns!" by the way, that's pronounched shesh-whan. chinese word.
Using the side of large knife, lightly crush and cut into 1” pieces:
1 medium scallion
Smash:
4 quarter size pieces fresh ginger
Combine in little bowl
Scallions
Ginger
1 ½ t Szechuan peppercorns
In small heavy saucepan, heat over moderate heat:
½ c oriental sesame oil
2 T peanut oil (I didn’t put this in and it was fine)
To test whether oils are hot enough, sprinkle a little red hot pepper into oil. If its ready, the pepper will sizzle.
Reduce heat to moderate-low, add:
½ t red hot pepper
Cook 5 seconds and remove from heat
Stir in:
Scallion, ginger, peppercorn mixture
Loosely cover in aluminum foil and set aside to steep at least one hour, preferably over night
Strain (or not) the chunks out of sauce - I didn’t get the memo and it was fine
In medium saucepan cook some (however much you want) Chinese or Italian noodles (or spagetti is fine) until tender but still firm to the bite.
Drain and transfer to a bowl of cold water until noodles are totally cool
Drain well
In medium bowl, combine:
1 T plus 2 t soy sauce
1 T plus 2 t balsamic vinegar
½ t salt
½ t sugar
½ c chopped fresh coriander (didn’t do this)
Combine with flavored oil
4 thinly sliced scallions
Cover and chill at least an hour before serving
Garnish with red peppers and scallions
Put real sesame seeds on table in case people want a sprinkling