In a sauce pan on medium heat, add the Vegetable Oil, Garlic, Green Onions, Ginger, Cinnamon Stick, Star Anises, Bay Leaves, and Sichuan Peppercorns.
Continue to cook until all the ingredients turn brown. Turn the heat down and drain the Oil.
In a container or a mixing bowl (heat-proof), add the Chili Flakes, Chili Powder, Sesame Seeds and Salt. Slowly pour the Oil into the container / mixing bowl.
Use a spoon to mix well and set aside to cool down.
Prepare the Pork and Mustard Greens
In a frying pan, toast the Sichuan Peppercorns on medium heat for about 1 minute. Remove from heat and grind the Peppercorns with a mortar and pestle. Set aside.
In a wok, on medium-high heat, add the Vegetable Oil. Then add the Garlic and stir for about 20 seconds. Add the Ground Pork and stir well.
Once the pork is cooked. Add in the Sichuan Peppercorns. Continue to fry until the Pork looks crispy and dry.
Add the Mustard Greens. Mix well. Then add the Light Soy Sauce and Chinese Cooking Wine. Mix well again.
Fry until the pork turns dark brown. Remove and set aside.
Assemble the Dan Dan Noodles (1 Portion at a time)
In a bowl, add the Chinese Sesame Paste, Red Chili Oil (2-4 tbsp according to your preference), Light Soy Sauce, Chinese Black Vinegar, Garlic, and Sugar.
In the mean time, boil a pot of Water and cook the Egg Noodles. While cooking, add 4-5 tbsp of the Cooking Water into the bowl.
Once cooked, add the Egg Noodles in the bowl. Add about 3 tbsp of fried Pork with Mustard Greens mixture on top.
Then add some crushed Roasted Peanuts and some chopped Green Onions for garnish.
Mix everything together. Ready to enjoy! Serve warm!
Notes
You are welcome to add some veggies of your choice on top. For example, you can add Bok Choy or Lettuce. You can adjust the level of spiciness by adding more or less of the cooking water.