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Add the minced meat to a bowl.
Add the 4 teaspoons of the light soy sauce and the rice wine, combining thoroughly. Loosen the meat as much as possible.
Pour the cooking oil into a cold wok.
Add the peanuts to the wok and fry over low heat until they turn golden brown, about 5 minutes.
Transfer the peanuts to a bowl and set aside, leaving the oil in the wok.
In the remaining oil, add the minced ginger, the meat mixture, the minced Ya Cai, and the chili flakes.
Cook until the meat is no longer pink, about 5-7 minutes. Set the mixture aside.
Mix the sesame paste and the water in a bowl until it becomes semi-runny and smooth.
Mix in the garlic, the remaining soy sauce, the vinegar, the ground Sichuan pepper, the chili oil, and the sugar. Set the sauce mixture aside.
Bring a large pot of water to a full boil, and cook the noodles according to package directions.
Towards the end of the noodles’ cooking process, add the leafy vegetables.
When cooked, drain and rinse the noodles under cold water for a few seconds to remove excess starch.
Pour the sauce into two serving bowls.
Add the noodles and vegetables to the bowls.
Top with the cooked meat and the peanuts, garnishing with the scallions.