- Toast peppercorns in a small frying pan over low heat for about 1 min or until fragrant. Be careful not to let them burn. Using a mortar and pestle, grind until crushed. Using your hands, mix pork with crushed peppercorns, mustard greens and 1 tbsp light soy until combined.
- Heat 1 tbsp oil in a wok over high heat. Add chillies and cook, stirring, for 30 secs or until fragrant. Add pork (and 1 tbsp soy sauce) mixture and brown, breaking up lumps, for 4 mins or until slightly crisp. Transfer to a bowl. Keep warm.
- Clean the wok and heat remaining 1 tbsp oil over medium heat. Add onions and garlic, and cook for 1 min or until fragrant. Add sesame paste, remaining 1 tbsp light soy, dark soy, chilli oil and 250ml water. Cook and keep stirring for another 2 mins or until sauce thickens.
- Meanwhile, cook noodles according to the instructions on the packet and drain. Divide among bowls and spoon over sauce and pork mixture. Scatter with extra spring onions to serve.