"Anything labeled as "szechuan" is incomplete if it does not include sichuan peppercorns. I believe the essence of szechuan style cooking is the numbingness of sichuan peppercorns, combined with the piquance of hot peppers. Though I do understand that it's rather difficult to find sichuan pepper in your local grocery store. However, there is no suitable substitute. Also, asian noodle recipes should not use sphaghetti. They should use udon noodles or other other kind of asian noodles. Sphaghetti is for italian recipes.