• You can read more details on ingredients, substitutions, variations, and other tips in my post that may answer your questions not covered in the recipe card

Toast Sichuan peppercorns:

• Place the peppercorns on a dry pan over medium-high heat and toast until fragrant, about a minute or so. Remove from the heat. Grind with mortar or pestle or with a spice grinder into a fine powder
  2 tsp Sichuan peppercorns

Making the sauce:

• Place 1/4 cup of oil, Sichuan chili flakes, finely ground Sichuan peppercorns you prepared earlier, ground cinnamon in a large wok or skillet over low heat for 10 minutes. Remove from the wok or skillet into a bowl
  1/4 cup cooking oil, 1 Tbsp Sichuan chili flakes, 1/4 tsp ground cinnamon
  
• Add soy sauce, chinkiang black vinegar, sweet bean sauce, sugar, and sesame paste. Whisk until sugar dissolves and everything is combined
  2 Tbsp soy sauce, 1 tsp chinkiang vinegar, 2 tsp sweet bean sauce, 2 tsp sugar, 2 Tbsp sesame paste
  
• Divide the sauce evenly into 4 serving bowls

Cooking the meat:

• To the same wok, add 1 tsp of oil. Add the pork and spread the meat into one layer and break the chunk of meat up with your spatula. Continue to stir fry until the meat has some crisp edges and browned on some spots.
  2 tsp cooking oil, 224 g ground pork
  
• 
• Push the meat to the side and add minced garlic and 1 tsp of oil and stir fry for about 30 seconds. Add the preserve mustard and stir fry for another minute. Then combine with the pork. Add the Shaoxing wine and soy sauce and continue to stir fry for another minute. Then remove from the wok/skillet
  3 cloves garlic, 112 g ya cai, 1 Tbsp Shaoxing wine, 1 Tbsp soy sauce
  
• 
• 

Cook the veggies and noodles:

• Bring a large pot of water to a boil. Add 1/2 tsp of salt. Add the greens and cook for about 1 minute or less and then use a spider skimmer or slotted spoon to remove from the pot
  120 g greens, 60 g mungbean sprouts
  
• Transfer to a bowl of ice water to stop the cooking process.
  
• To the same boiling water, add mung bean sprouts (if using, I didn't) and cook for about 10-15 seconds and then remove from the water using a spider skimmer or slotted spoon again
• Bring the water back to a boil. Add the noodles and cook until al dente (firm to bite) or according to the instruction on the package. Do not overcook the noodles. Reserve about 1/2 cup of the liquid from cooking noodles. Drain the rest off the liquid.
  450 g fresh wheat noodles

Putting it together and serve:

• Divide the noodles into individual serving bowl and toss with the sauce to coat the noodles. Divide the veggies among the bowls. Top with the meat toppings. Garnish with chopped green onion and serve immediately
  40 g roasted unsalted peanuts, 2 stalks scallions