Fold 1 corner over guava paste but not all the way to opposite corner, pressing lightly to adhere to pastry.

1/2 teaspoon fennel seeds, crushed.1 1/4 teaspoons Sichuan peppercorns.

2 tablespoons peanut butter.1 tablespoon toasted sesame oil, plus more for serving.1 tablespoon unseasoned rice wine vinegar, plus more for serving.

1 garlic clove, sliced.1 pound fresh or dried thin egg noodles—cooked, drained and cooled.

1 small bunch of scallions, thinly sliced.

Chile paste or hot sauce, for serving.Finely chopped pistachios and dried edible rose petals, for garnish.

Stir together 2 tablespoons cold water and chia seeds in a small bowl; let soak at room temperature until water is absorbed, at least 20 minutes or up to 12 hours.Set aside.. Whisk together 3 tablespoons rose syrup, agar-agar powder, and 1 1/2 cups cold water in a small saucepan until well combined.

Bring to a boil over medium, whisking constantly.Cook, whisking constantly, 1 minute.