Cook the pork topping - heat a tablespoon of neutral oil in a wok or skillet over medium-high heat. Add the minced pork and fry until it starts to brown and release its fat (about 4-6 minutes). Then add the minced ginger, chopped whites of the spring onion and stir-fry for 1-2 minutes until fragrant.

Season the pork - Pour in the Shaoxing wine, light soy sauce, and dark soy sauce to deglaze the pan. Add the sweet bean paste, oyster sauce, and chopped preserved mustard. Stir everything together, reduce heat to low, and let it simmer for 2-3 minutes until it looks glossy but also a bit caramelised. Transfer to a bowl and set aside.

Make the sauce base - In a bowl, combine the light soy sauce, sesame paste, chili oil, black vinegar, sugar, Sichuan pepper, five-spice powder, MSG (if using), sesame seeds, and minced garlic. Whisk vigorously until it forms a smooth, thick paste. Then divide the sauce into two bowls.

Cook the noodles - Cook the noodles according to package instructions. In the last minute of cooking, add your green vegetables to blanch. Before draining, carefully scoop out about ½ cup of the starchy noodle water.

Assemble the bowls - Divide the drained noodles into the two bowls. Add a bit of noodle water and give everything a good mix until the sauce coats the noodles nicely. Serve and enjoy - Top each bowl with vegetables, the cooked pork mince. Then garnish with the marinated egg yolk, sliced spring onion greens, sesame seeds and an extra drizzle of chili oil. Enjoy as soon as you make it, making sure to give everything a good mix!