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Place half the dumpling wrappers into a microwave. Microwave for 20 seconds until warm and pliable. Working quickly, stretch each wrapper into a long noodle strand. Repeat with the second half of the wrappers.
Heat the vegetable oil in a wok or large frying pan over high heat. Add the pork mince and stir-fry, breaking it up with a spatula, until starting to brown. Add the garlic and ginger and cook for 30 seconds. Stir in the doubanjiang (or substitute), soy sauce, black vinegar, sugar and Sichuan pepper. Toss until everything is glossy and fragrant. Remove from the heat and keep warm.
Bring a pot of salted water to the boil. Drop in the pulled dumpling wrapper noodles and cook for 1-2 minutes until just tender but still chewy. Drain well and divide among serving bowls.
Top the noodles with the pork mixture. Add cucumber on the side, sprinkle with sesame seeds and fresh coriander. Drizzle generously with chilli oil.
Stir while the noodles are still warm so everything is coated in chilli oil and pork. Eat immediately.