A sort of brothy dan dan noodle type thing. Used ground beef because that’s what I had, along with some roasted chicken stock flavored with chinkiang vinegar and soy sauce. You don’t need broth for this, you can just add some more of the water you used to cook the noodles and greens, or you can serve it more dry. There aren’t really many rules. I used preserved mustard root (ya cai), but if you can’t find that chop up some sauerkraut. It tastes pretty similar. I used dried Japanese somen for this, which I find really nice in Chinese noodle dishes.
I did not bother to pick out the seeds from the Sichuan peppercorns. If I was serving someone else I probably would have. This recipe (or a guide to making something similar) is gonna be in my next book.