Steps

1. Reserve a few lettuce leaves for garnish and thinly slice the rest.
   🕒 01:40
2. In a bowl, combine 2 tbsp Sugar and 3 tbsp Vinegar, and mix well until the sugar dissolves.
   🕒 02:00
3. In a separate container, take a small amount from 3 tbsp Soy Sauce and dissolve 1 tsp Mustard in it.
   🕒 02:30
4. Add 1 tbsp Mayonnaise to the soy sauce mixture with mustard and mix well.
   🕒 02:46
5. Add the mustard and mayonnaise mixture to the bowl with sugar and vinegar, and whisk thoroughly.
   🕒 03:39
6. In a small pot, heat 2 tbsp Sesame Oil and 4-5 Sichuan Peppercorns until they start to crackle and release their aroma.
   🕒 03:48
7. Add the infused sesame oil to the sauce and whisk to complete the sauce.
   🕒 04:30
8. Boil 1 serving Chinese Noodles in plenty of boiling water according to package directions.
   🕒 05:03
9. Prepare ice water and a colander to cool the noodles.
   🕒 05:14
10. Arrange the reserved lettuce leaves around the edge of the serving plate.
    🕒 05:27
11. Prepare the dipping sauce in a bowl.
    🕒 05:55
12. 10 seconds before the noodles are done boiling, drizzle 1 tbsp Taihaku Sesame Oil into the pot.
    🕒 06:44
13. Then, add the thinly sliced Lettuce (1/2 to 1 head) to the pot and lightly toss with the noodles.
    🕒 06:53
14. Drain the noodles and lettuce in a colander once cooked, then plunge them into ice water to rapidly cool.
    🕒 07:13
15. Squeeze out excess water from the noodles and lettuce, and arrange them on the plate.
    🕒 08:13
16. Pour the prepared dipping sauce over the noodles and lettuce. Your dish is ready!
    🕒 09:04