Cook the noodles: Boil fresh wheat noodles according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.

Prepare the sauce: In a bowl, mix Sichuan chili oil, soy sauce, black vinegar, sugar, and ground Sichuan peppercorns. Set aside.

Cook the pork: Heat a pan over medium heat. Add minced garlic and ginger, sauté until fragrant. Add ground pork and cook until browned. Stir in preserved mustard greens.

Combine with broth: Pour in chicken broth and simmer for 2-3 minutes until slightly reduced. Remove from heat.

Assemble the dish: Divide noodles between bowls. Top with pork mixture, then drizzle with the prepared sauce.

Garnish and serve: Sprinkle crushed peanuts and chopped green onions on top. Mix well before eating for the best flavor.