Prep the aromatics: finely mince the Garlic and thinly slice the Scallions, separating the white parts (for cooking) from the green parts (for garnish). Toast the Sichuan Peppercorns in a dry skillet until fragrant, then grind to a powder and set aside.
Make the sauce: in a medium bowl whisk the Chinese Sesame Paste with about 2β4 tablespoons of Noodle Cooking Water until smooth and slightly loose. Stir in the Light Soy Sauce, Chinkiang Black Vinegar, Sichuan Chili Oil and a pinch of Sugar; taste and adjust for a balanced creamy, salty, spicy, and tangy sauce.
Cook the pork topping: heat a splash of Neutral Oil in a skillet over medium-high heat. Add the Minced Pork and break it up with a spoon; when it starts to brown, add the reserved scallion whites and most of the minced Garlic and continue to cook until the pork is fragrant.
Add seasoning to the pork: stir in the chopped Ya Cai, a splash of Shaoxing Wine, a dash of Light Soy Sauce and a little Dark Soy Sauce for color, plus a pinch of Sugar. Cook until the pork is nicely caramelized and the flavors have concentrated, then remove from heat and keep warm.
Cook the noodles and greens: bring a large pot of water to a boil, season with a little Salt, and cook the Dried Thin Wheat Noodles until just al dente. Add the Tender Asian Greens in the last 30β60 seconds to blanch. Reserve about 1/2 cup of the hot Noodle Cooking Water before draining.
Finish the noodles: if the sauce has thickened, loosen it with some of the reserved Noodle Cooking Water to reach a silky, coating consistency. Toss the drained noodles and greens with the sauce until evenly coated.
Assemble and serve: divide the sauced noodles among bowls, spoon the hot pork and Ya Cai mixture over each bowl, then drizzle a little more Sichuan Chili Oil if you like it spicy. Sprinkle the toasted, ground Sichuan Peppercorns and the sliced green parts of the Scallions on top and serve immediately.
