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Soak your rice noodles in boiling water for 8–10 minutes or boil for 4–5 minutes until soft. Drain, rinse with cold water, and leave to dry while you prepare the toppings.
Finely chop the pickled mustard greens. Heat 1 tbsp oil in a wok and stir-fry the greens with ¼ tsp five spice and a pinch of chilli powder for 2–3 minutes until aromatic and slightly crisp. Set aside.
Crush 2 tsp soaked preserved black beans (rinsed to reduce saltiness). Mix with 2 tsp chilli bean paste and a pinch of chilli powder. Add to a wok with 1 tbsp oil over low heat. Fry gently, stirring constantly, for about 1 minute until you’ve got a rich, oily, aromatic paste. Pour over the noodles.
In the same wok, add 3 tbsp dark soy sauce and 1 tbsp brown sugar. Heat until the sugar has fully dissolved and the sauce is bubbling. Drizzle over your noodle bowl.
Bring your chicken or vegetable stock to a simmer with 1–1½ tbsp light soy sauce and a pinch of five spice. Briefly blanch your Chinese chives and beansprouts in the stock for 30 seconds. If using thinly sliced meat, blanch for up to 1 minute.
Layer your toppings on the noodles – start with mustard greens, followed by the spicy bean paste, sweet soy, blanched veg and optional meat.
Finish by pouring the hot stock over the bowl. Let the heat rewarm the noodles and tie everything together. Enjoy immediately!