In a large pot, bring water to a boil. Add 8 oz of dried noodles and cook according to package instructions (usually 3-5 minutes). Drain and set aside.
Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add 1/2 cup of plant-based ground meat or mushrooms, 1 tablespoon of soy sauce, and 1/2 teaspoon of five-spice powder. Sauté for 5-7 minutes until browned and crispy. Remove from heat and set aside.
If using the Sichuan peppercorns, in a small dry pan toast 1 tablespoon of Sichuan peppercorns over medium heat for 2-3 minutes, until fragrant. Crush them with a mortar and pestle or spice grinder.
In a bowl, whisk together 1 tablespoon of sesame oil, 2 tablespoons of peanut butter or tahini, 1 tablespoon of rice vinegar, 2 tablespoons of soy sauce, 1 tablespoon of hoisin sauce, 1 tablespoon of chili oil, 1 tablespoon of maple syrup, and 1/4 cup of vegetable broth or water until smooth.
In a large mixing bowl, toss the cooked noodles with the sauce until evenly coated. Add 2 minced garlic cloves, 1 tablespoon of grated ginger, and half of the chopped green onions. Toss again.
Divide the noodles into bowls. Top each serving with the crispy plant-based meat or mushrooms, the toasted Sichuan peppercorns (if using), remaining green onions, 1/2 cup of chopped roasted peanuts, and 1/4 cup of fresh cilantro for garnish.