Cook the noodles and peas in a pan of boiling salted water for 3 minutes. Drain, reserving 50ml of the cooking water.
Thoroughly wash the sprouts and allow to drain.
Halve the peppers, deseed and cut into strips.
Coarsely grind the Szechuan pepper. Wash the coriander, shake dry and chop the leaves.
Heat the oil in a pan. Fry the pepper over a medium heat, stirring, for 2 minutes. Add the noodles, peas and reserved cooking water and continue to stir-fry until the liquid has evaporated.
Beat the eggs with the soy sauce and Szechuan pepper and pour over the noodles in the pan. Stir-fry until thickened.
Mix the coriander and sprouts with the noodles and garnish with peanuts.