We highly recommend using LAOGANMA Spicy Chili Crisp in this recipe. If using other brands, try to find a neutral one that has onion or garlic for crunch but does not include fermented black beans. You can swap traditional peanut butter here; the sauce will be smoother and taste slightly less nutty. We prefer the chewy texture of fresh noodles that are about ⅛ inch thick, but if they are unavailable, substitute 8 ounces of dried Chinese wheat noodles or spaghetti and increase the cooking time to 6 to 10 minutes. A rasp-style grater makes quick work of turning the garlic into a paste. A mortar and pestle is the best tool for grinding a small amount of Sichuan peppercorns. If you only have a spice grinder, grind a larger amount and measure out a heaping ¼ teaspoon for this recipe.

Grind ½ teaspoon Sichuan peppercorns using mortar and pestle until finely ground; transfer to medium bowl.

Whisk in ⅓ cup unsweetened natural peanut butter and ⅓ cup soy sauce until fully incorporated.

Whisk in 3 tablespoons Chinese black vinegar until combined. Add ¼ cup chili crisp , 2 tablespoons sugar , 2 minced garlic cloves , and 1 teaspoon grated fresh ginger and whisk to combine; set aside. (Sauce should be thick enough to coat a spoon; add 1 to 2 tablespoons water to thin out sauce if needed. Sauce can be refrigerated for up to 1 week.)

Bring 4 quarts water to boil in large pot.

Meanwhile, heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add 8 ounces ground pork and cook until browned, breaking up meat into small pieces, 5 to 7 minutes.

Add thinly sliced bok choy stalks and thinly sliced scallion whites and cook, stirring constantly, for 1 minute.

Stir in coarsely chopped bok choy greens , 2 tablespoons Shaoxing wine , 2 tablespoons soy sauce , and ½ teaspoon sugar , stirring to coat pork and bok choy. Reduce heat to medium and cook until bok choy greens are wilted, about 1 minute. Remove from heat.

Add 1 pound fresh Chinese wheat noodles to now-boiling water; reduce heat to maintain very gentle simmer; and cook, stirring occasionally, until almost tender (center of noodles should be firm with slightly opaque dot), 3 to 5 minutes.

Drain noodles very well in colander and rinse with running water. Drain well.

Transfer noodles to bowl with ¾ cup sauce, tossing to coat.

To serve, divide noodles among individual serving bowls. Top with pork mixture, then sprinkle with scallion greens . Serve with remaining chili crisp sauce and extra chili crisp, mixing each bowl well before eating.