Cut the green onions into sections around 5-8 cm long. Add garlic clove into pieces and cut 4 slices of ginger.
Add oil in a wok, add garlic, scallion white and ginger along with the oil. Heat over high fire until the white part becomes slightly browned.
Add green onion sections. Simmer until the green onion section becomes crispy and browned.
Remove from heat and then add 1 tablespoon of Sichuan peppercorn. Let the remaining heat from the oil motivating the aroma. Then cool down.
Cook the noodle and then soak in clean water. Drain completely and then add 1.5 tablespoons of the scallion oil. Mix well.
Add the basic sauce in. Mix well. This is for 2 servings of noodles. And lastly, top with crispy scallion. Optionally, drop 1 teaspoon of Chili oil. Serve directly.