Step 1

Add the Sichuan peppercorns and star anise to a small piece of cheesecloth and tie with string to close.

Step 2

Add the spice satchel, garlic, shallots and vegetable oil to a small saucepan. Bring the mixture to a simmer over medium heat until the garlic and onion are just golden brown, careful not to overcook, about 10 minutes.

Step 3

Remove the pot from heat then remove the spice satchel and discard. Stir in the crushed red pepper flakes and let the oil cool completely.

Step 4

Bring a large pot of water to the boil; add the salt and bring back to the boil. Add the noodles and cook, stirring occasionally, until al dente, about 10 minutes. Drain and toss with 1 tablespoon of the sesame oil then set aside.

Step 5

Heat a wok over medium-high heat, add the vegetable oil and heat through. Add the ginger and garlic and stir for a few seconds until fragrant.

Step 6

Add the ground pork and cook, using a spatula to break up the meat, until cooked through and the edges are slightly crispy, about 6 minutes.

Step 7

Add the sesame oil, soy sauce, chicken stock, rice wine vinegar, and sesame seeds stirring to combine. Add the noodles and bok choy and toss to combine.

Step 8

Divide the noodles between warmed pasta bowls and top with the crunchy chili mixture, green onions and peanuts and serve immediately.