In a small frypan, dry fry the Sichuan peppercorns over low heat for 1 to 2 minutes or until fragrant. Crush lightly in a mortar and pestle.
Heat the oil in a wok or large frying pan over medium-high heat and cook mince for 3 to 4 minutes or until browned. Add garlic and ginger and cook for 1 minute. Add rice wine vinegar and chilli paste and cook for 1 minute. Add stock, bring to boil then add soy sauce and sugar. Reduce heat, gently add tofu and stir to coat. Simmer for 7 to 8 minutes or until sauce reduces, adding snowpeas, corn and gai lan for the final 2 minutes.
Meanwhile, prepare noodles according to packet instructions. Drain.
Divide noodles between bowls and top with mince mixture. Sprinkle with Sichuan peppercorns, green onions and chilli, if desired, to serve.
Serve with extra chilli bean paste or sambal oelek for an extra kick.