You’ll go nuts for these noodles!
Soak noodles in large bowl of warm water for at least 15 minutes.
In wok or large skillet, toast sesame seeds and Szechuan peppercorns until sesame seeds are golden and peppercorns are fragrant. Transfer sesame seeds and peppercorns to a blender. (Set wok aside.) Add cashews, ginger, garlic, sugar, soy sauce, rice wine vinegar, sesame oil and coconut milk to blender. Puree until smooth.
Heat oil in wok over high heat. Stir fry eggplant and carrots until slightly softened. Add snow peas for 1 minute.
Drain noodles and add to wok with the sesame cashew mixture. Cook until fully heated through, tossing noodles in pan to coat, about 2 to 3 minutes.
Transfer to platter. Sprinkle with sesame seeds and green onions. Serve.