• Toast the peanuts over medium heat for about 3 minutes until they start to darken slightly, then set aside
  10 g peanuts
  
• Toast the Sichuan peppercorn over medium-low heat for about 90 seconds until it begins to blister and leaves small oil spots on the pan, then set aside
  4 g Sichuan peppercorn
  
• Using the residual heat, toast the yacai for about 1 minute until fragrant—some will stick to the pan, that's normal.
  Yacai
  
• Thinly slice the scallions.
  10 g scallions
• Crush the garlic.
  2 cloves garlic
• Using a mortar, grind the Sichuan pepper into a powder.
  
• Mash the garlic into a paste.
• Crush the peanuts and then peel off their skins.
  
• After crushing the peanuts, place them in a small bowl and gently blow to remove any remaining skins if needed

Youlazi Chili Oil

• Sizzle the leek and ginger in the oil (about 120 °C) for roughly 5 minutes, then remove them.
  2 pieces of leek, 1 2.5 cm piece of ginger, 60 g peanut oil
  
• Heat the oil to about 220 °C, then turn off the heat and let it cool down to around 170 °C.
• Add the chili flakes and sesame seeds—the oil should still sizzle.
  30 g chili flakes, 1.5 teaspoons sesame seeds
  
• Let it fry for about 1 minute with the heat off, then transfer everything to a bowl.

Assembly

• At the bottom of each serving bowl, add 50 g stock, 10 g light soy sauce, 20 g Youlazi chili oil, 5 g sesame paste, 5 g sesame oil, 0.5 teaspoon sugar, a pinch of salt, a pinch of MSG, and 0.25 teaspoon black rice vinegar.
  100 g chicken stock, 20 g light soy sauce, 40 g Youlazi chili oil, 10 g sesame paste, 10 g sesame oil, 1 teaspoon sugar, 0.25 teaspoon salt, 0.25 teaspoon MSG, 0.5 teaspoon black rice vinegar
  
• Blanch the spinach for about 20 seconds, then place it in the bowl with the sauce.
  spinach
  
• Boil the noodles according to the package instructions until just past al dente.
  200 g noodles
  
• Remove the noodles, toss them in the bowl, and top with the remaining ingredients.
• Add 5 g peanuts, 5 g scallions, some yacai, the garlic paste, and about 0.5 tablespoon Sichuan pepper.