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Heat 60 g of oil to medium heat
Add 2 3-inch sections of leek and 1 inch of smashed ginger, fry for about 3 minutes until golden brown
Remove leek and ginger from oil
Heat oil to 220°C (smoking), then turn off heat
Allow oil to cool to 170°C
Add 30 g chili flakes and 0.5 tablespoon sesame seeds, fry for about 1 minute with heat off
Toast 10 g peanuts over medium-low heat for 3 minutes until lightly blackened, then pound in mortar
Toast 10 g Sichuan peppercorns over very low heat for 1 minute
Toast 4 g Sichuan peppercorns over medium-low heat for 1-2 minutes until surface is blistered, then grind into powder
Pound 2 cloves of smashed garlic in mortar until consistent
For each bowl, add 50 g stock, 10 g light soy sauce, 20 g Yola chili oil, 5 g sesame paste, 5 g sesame oil, 0.5 teaspoon sugar, 0.125 teaspoon salt, 0.125 teaspoon MSG, and optional 0.25 teaspoon dark vinegar
Blanch spinach or greens for about 20 seconds and add to bowl
Cook 100 g fresh alkaline noodles in simmering water for about 4.5 minutes until just past al dente
Transfer cooked noodles to bowl
Top noodles with scallions, toasted Sichuan peppercorns, pounded peanuts, pounded garlic, and 0.25 teaspoon Sichuan peppercorn powder
Mix thoroughly and serve