Lightly toast the Sichuan pepper and grind up with a spice grinder or mortar and pestle. Set aside.

Heat a frying pan on medium high. Add cooking oil and stir fry the ginger.

Add pork and stir fry until it changes color then add in the Shaoxing wine. Let the liquid mostly evaporate.

Move the pork over to the side and add the sweet flour sauce to the pan.

Stir in soy sauce, mix everything well. Remove meat from pan and set aside.

Rinse the yacai in a fine strainer and squeeze out the water. Heat a little oil in a frying pan and briefly stir fry until fragrant. Remove from pan and set aside.

Set out the serving dishes. Divide up the sesame paste between each dish. Divide up the yibin yacai on top of the sesame paste. Next add the soy sauce, vinegar, chili oil, and Sichuan pepper, dividing up between each dish.

Bring a pot of water to a boil (it should be enough water to boil the noodles). Briefly blanch the greens for about a minute or until bright green. Remove from hot water and drain.

Add the noodles to the boiling water and cook according to package directions. Be careful not to boil them too soft. Drain when finished cooking.

Divide noodles up among the serving dishes on top of the other ingredients you already added. Arrange the greens on the side and top with the pork topping.