1-Prepare all ingredients by mincing garlic, measuring spices, and chopping any additional vegetables for a seamless cooking experience.

2-Cook the noodles according to package instructions until al dente, then drain and rinse with cold water to stop cooking.

3-In a skillet over medium heat, cook ground pork until browned and crisp; for a vegan option, sauté crumbled tofu instead.

4-Add minced garlic and Sichuan peppercorns to the skillet; cook until fragrant, about 1-2 minutes.

5-Stir in chili oil, tahini, soy sauce, sugar, salt, and other sauce ingredients; reduce heat and simmer to blend the flavors.

6-Toss the cooked noodles into the sauce mixture, ensuring even coating, and adjust seasoning as needed.

7-Finally, serve hot, garnished with chopped scallions and peanuts. For dietary preferences, modify at these steps, like using gluten-free noodles.

Make the chili oil by combining 2 tablespoons Sichuan peppercorns, 1 inch-long piece cinnamon stick, 2 star anise, and 1 cup oil in a small pot. Heat slowly to 325°F, remove from heat, let steep for 6-7 minutes, strain, and add 1/4 cup crushed red pepper flakes.

For the meat mixture, heat 1 teaspoon oil in a wok and brown 8 oz ground pork. Add 2 teaspoons sweet bean sauce, 2 teaspoons shaoxing wine, 1 teaspoon dark soy sauce, and 1/2 teaspoon five spice powder until the liquid evaporates. Sauté 1/3 cup sui mi ya cai in the remaining oil and set aside.

Prepare the sauce by mixing 2 tablespoons tahini, 3 tablespoons soy sauce, 2 teaspoons sugar, 1/4 teaspoon salt, 1/2 teaspoon ground Sichuan peppercorns, 1/2 cup prepared chili oil, 2 cloves minced garlic, and 1/4 cup hot noodle water. Cook noodles and blanch greens as per directions.

Assemble by dividing sauce into bowls, adding noodles and greens, then topping with pork and vegetables. Garnish and mix before eating.