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• 2 tbsp Chinese sesame paste (sub tahini, Note 1)
• 1.5 tbsp Chinese chilli paste in oil (, adjust spiciness (Note 2))
• 4 tbsp light soy sauce (Note 3)
• 2 garlic cloves (, minced)
• 3 tsp white sugar
• 1/2 tsp Chinese five spice powder (Note 4)
• 1 tsp Sichuan pepper powder (, preferably freshly ground (Note 5))
• 3 tbsp (or more!) chilli oil (, preferably Chinese (Note 6))
• 3/4 cup (185ml) chicken broth/stock (, hot, low sodium)
• 2 tsp Hoisin sauce
• 1 tsp dark soy sauce (Note 7)
• 1 tbsp Chinese cooking wine (sub 2 tbsp extra chicken stock)
• 1/2 tsp Chinese five spice powder (Note 4)
• 1 tbsp vegetable oil
• 250g/ 8oz pork mince (ground pork)
• 1 tsp vegetable oil
• 1 oz (1/4 cup) Sui Mi Ya Cai (preserved mustard greens) (, finely chopped (Note 8))
• 500g/1lb white fresh noodles (, medium thickness (Note 9))
• 16 choy sum stems (, cut into 15cm pieces)
• 2 green onions (, finely sliced)
• 1 tbsp peanuts (, finely chopped (optional))