Step 1

In a large bowl, combine the pork, garlic, Chinese cooking wine, soy sauce, mirin, vegetable oil, ginger, and Chinese five spice. Mix well, then set aside to marinate for 15 minutes.

Step 2

Toast the Sichuan peppercorns in a small pan over medium heat until fragrant, about 5 minutes, stirring constantly.

Step 3

Grind the peppercorns with a mortar and pestle or a spice grinder until fine, then add 2-3 teaspoons to a medium bowl. (Add more if you prefer a spicier, tinglier sauce)

Step 4

Add the chili oil, sesame paste, soy sauce, garlic, sugar, and sesame oil, to the medium bowl and whisk well to form a paste. Set aside.

Step 5

If using spaghetti pasta, bring a large pot of salted water to a boil and cook the noodles according to the package instructions until al dente. If using fresh noodles, cook for 2 minutes and drain immediately. Do not overcook.

Step 6

Add the bok choy to the pasta water and blanch for 1 minute. Remove to an ice bath to stop cooking. Drain the noodles and set aside.

Step 7

Heat a large skillet or wok over medium heat and coat the bottom with oil. Add the prepared meat, and cook, breaking it up with a spatula, until browned and cooked through, about 6-8 minutes.

Step 8

Stir in the mustard greens and cook for 5 minutes.

Step 9

To serve, take a serving bowl and add half of the spicy sauce, cooked noodles, cooked pork, 1-2 bok choy, and 2-3 tablespoons of chicken broth. Repeat for the second serving.

Step 10

Garnish with chopped green onions and crushed peanuts if desired.