Toast the Sichuan peppercorns in a dry pan, then grind them finely in a mortar.
Thinly slice the scallions, separating the white and green parts. Grate the garlic and ginger, and coarsely chop the peanuts.
Prepare the sauce by mixing the tahini, black vinegar, soy sauce, dark soy sauce, sugar, half of the grated garlic and ginger, half of the ground Sichuan pepper, and half of the chili oil in a bowl.
Heat a splash of oil in a pan and thoroughly brown the ground pork.
Add the remaining garlic and ginger, the white parts of the scallions, the rest of the ground Sichuan pepper, fermented mustard greens, and the rest of the chili oil to the pork. Mix and cook until fragrant.
Boil the noodles in a pot of water according to package instructions until cooked.
Dilute the prepared sauce in the serving bowl with a little hot noodle cooking water. Add the drained noodles, top with the hot ground pork mixture, the green parts of the scallions, and the chopped peanuts.
Cook it hands-free.
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