Spicy Sichuan Dan Dan Noodles with Ground Pork

Toast Sichuan peppercorns in a dry pan over medium heat until fragrant, about 2 minutes. Grind finely using a spice grinder or mortar and pestle. Set aside.

Cook noodles according to package directions until al dente. Drain well and divide among serving bowls.

While noodles are cooking, heat a wok or large skillet over medium-high heat. Add ground pork and cook, breaking it up with a spoon, until browned and crispy.

Add garlic and ginger to the pork and cook for about 30 seconds, until fragrant.

Add the ya cai (preserved mustard greens) to the pork mixture and stir-fry for about 1 minute.

In a small bowl, combine soy sauce, dark soy sauce, rice wine, sesame paste, chili oil, ground Sichuan peppercorns, and sugar. Mix well.

Pour the sauce over the pork mixture in the wok. Cook for 1-2 minutes, allowing the flavors to meld. Add chicken broth or water to adjust consistency if needed.

Spoon the pork sauce over the noodles in each bowl.

Garnish with chopped peanuts and sliced scallions. Serve immediately.