Chili Oil:

1. In a small-sized sauce pot, combine the neutral oil, rapeseed oil, garlic, shallot, star anise, black cardamom, and cinnamon. Set over medium heat until the oil reaches 250°F (121°C). Let cook, stirring occasionally, until the vegetables are very deeply browned but not burned, about 20-30 minutes. 
2. Carefully strain the mixture through a metal fine mesh strainer into a heat proof container. Discard the solids then pour the oil back to your sauce pot, set over medium heat, and bring up to 350°F (176°C). 
3. In a large-sized heat proof mixing bowl, combine the Sichuan chili flakes, ground Sichuan peppercorn, kosher salt, MSG, sugar, and toasted sesame seeds. Pour your hot oil into your bowl and immediately whisk to combine. Once homogenous, stir in Chinese black vinegar. Let cool until room temperature then store in an airtight container in the fridge until ready to use, or use immediately. 

‍Pork: 

1. Heat a large skillet over medium-high heat and once hot, generously grease with cooking spray. Add the ground pork in one flat layer, pressing firmly into the pan, and cook undisturbed until nicely browned on the bottom, about 3-4 minutes. Using a handheld potato masher, or a spatula, break up the meat until extremely fine. Continue cooking, stirring occasionally, until the pork becomes deeply browned and crispy, around 4-5 minutes *See Notes*.
2. Add in the sugar and soy sauce, stirring vigorously to coat the pork. Cook for an additional 1–2 minutes, or until the liquid reduces into a glossy glaze. Turn off the heat and immediately stir in the finely chopped garlic. Mix well and let the residual heat gently soften the garlic. Keep warm until ready to use.

Assembly:

1. In a small-sized mixing bowl, combine the garlic and water. Stir to combine and set to the side. Boil the noodles according to package directions. 
2. In a large serving bowl, add however much chili oil you’d like, a tablespoon of the garlic water, a pinch of ground green peppercorn, two teaspoons of sesame paste, a handful of crushed peanuts, and a few sliced green onions. Ladle in stock to your preference, a portion of noodles, and a spoonful of pork. Garnish with more chili oil, peanuts, and green onions. Serve and enjoy!

*Notes:

• How much chicken stock you use is totally up to personal preference. If you like your noodles brothy, add a lot. If you like them dry, don’t add any at all! 
• If the pork is sticking badly to the pan, add neutral oil a tablespoon at a time to prevent it and promote better browning.