Vegan Minced Pork: Add vegetable oil over medium high heat in a large skillet or large wok. Once the oil is hot and simmer, add minced garlic and ginger and pan-fried until fragrant.

Add crumbled plain tofu, rehydrated Shitake Mushrooms and Sui Mi Ya Cai into the frying pan.

Moving quickly, add seasoning sauce (Shaoxing Wine, sugar, Douban Jiang Chili paste, Chinese Five Spice Powder, and a pinch of salt and ground white pepper). Stir to combine. Cook for a few minutes until crumbly and crispy. Remove from heat and set aside.

Cooking The Noodles: Add cold water into a large pot, and bring to a boil. Once the pot of water is boiling, cook fresh noodles according to package instructions. Remove from heat, drain and set aside cooked noodles. Reserve excess water.

While the noodles are cooking, prepare the sesame chilli sauce.

Spicy Sesame Sauce: Heat up vegetable oil and Sichuan Peppercorns in a small saucepan over medium-high heat. Once the oil is simmering (but not smoking), pour it over the minced garlic. Let cool to room temperature.

In a small bowl, prepare the rest of the sauce by adding the rest of the ingredients (peppercorn chilli oil or Fragrant Peppercorn Oil, Chinese sesame paste, light soy sauce, dark soy sauce, brown sugar, Chinkiang Vinegar and Douban Jiang). Mix well to combine together. Set aside.

Prepare Toppings: Blanch leafy green vegetables in a pot of lightly salted boiling water for one minute or less until vibrantly green. Remove from water and set aside.

Assemble Dan Dan Spicy Noodles: The cooked noodles should be ready this time. Strain the noodles and reserve the cooking water in case the noodles get too dry.

The key to this Chinese dish requires different layering of complex flavours. You can think of this Sichaun noodle recipe as having four parts: the noodles, the chilli oil mixture, the meat mixture and the toppings.

Divide and add the noodles into two single-serving bowls. Top the noodles with about 1/4 cup of the hot cooking water, a heaping spoonful of spicy sesame sauce, vegan meat mixture, and blanched baby bok choy. Garnish with crushed peanuts, finely chopped green onions, cilantro and more pickled vegetables.