Pan-Seared Sichuan Shrimp With Mung Bean Noodles

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6 ounces dried mung bean noodles or vermicelli

1 pound medium shrimp, shelled and deveined

Salt and freshly ground white pepper

1 teaspoon ground Sichuan peppercorns

3 tablespoons vegetable oil

4 large scallions, thinly sliced

2 tablespoons finely grated fresh ginger

1/3 cup soy sauce or tamari

3 tablespoons Chinese black vinegar or balsamic vinegar

1 1/2 teaspoons chile oil

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