To make szechuan noodles, you'll need: 1 pound (240 g) dried noodles 1 cup (250 ml) water 1 tablespoon (2.5 tsp) soy sauce 2 tablespoons (60 milliliters) cornstarch 1 teaspoon (0.5 mg) garlic powder 2 teaspoons sesame oil (optional) Salt to taste. Toss the noodles with the salt and pepper. Heat a large frying pan over medium-high heat. Add the oil and heat until shimmering, then add the garlic and cook until fragrant, about 1 minute. Stir in the rice wine and simmer until the liquid is reduced by half. Remove the pan from the heat and stir in 2 cups (500mL) of water. Cook the noodle mixture until it's al dente, but not mushy. Drain and set aside.