Add the oil into frying pan over a medium heat, add the pork and fry it until it is cooked though, then push to the other side.
Turn down to a low heat, add chilli bean paste to the empty side and fry to release the aroma. Next mix the paste with the pork until it is coated.
Add sweet bean paste, shaoxing cooking wine, soy sauce, sugar, green onion, garlic, then mix them will.
Bring a large pan of water to the boil and add the noodles, cook until the noodles are al dente (cooked to be firm to the bite). Drain the noodles and wash under cold water and set aside to drain further. We wash the noodles under cold water to stop them from sticking together.
Put all of the sauce ingredients into a bowl and mix well. (Do this in each bowl)
Bring another large pan of water to the boil and cook the noodles again for 1 or 2 minutes, just to heat the noodles through. Add a spoonful of noodle water to the sauce and mix.
Once the noodles are hot, drain them and share between the bowls. Mix the noodles in the sauce and add the meat and toppings. Sprinkle the ground Sichuan Peppercorns as much as you like.
Enjoy your delicious meal :)