Warm the olive oil in a wok. Add the bell pepper, anchovy oil, minced garlic, chile, and stir-fry for about 3 minutes over a fairly high heat until the bell pepper is tender.
Toss the pasta, oyster sauce, soy sauce, sugar, and reserved pasta water into the pan and heat for 2 minutes, or until the sauce has slightly thickened. Toss in the minced garlic, pink and white peppercorns, and broken basil leaves.
Place full basil leaves over top and serve.
It's essential to use dry pasta because freshly made noodles can't withstand the pressure of the hot wok.