You can skip making your own chili oil and buy chili oil. You should be able to find it in the Asian aisle in your grocery store, or at your local Asian market.
To make the meat mixture: In a wok, heat a teaspoon of oil over medium heat, and cook the ground pork until it's nicely browned. Add the sweet bean sauce, shaoxing wine, dark soy sauce, and five spice powder. Cook until all the liquid is evaporated. Set aside.
Heat the other 2 teaspoons of oil in the wok over medium heat, and sauté the sui mi ya ci for a few minutes. Set aside.
To make the sauce: Mix together all the ingredients. Taste and adjust seasoning if you like. You can loosen it with more hot water, add more Sichuan peppercorn powder, etc. This is YOUR sauce, so make it however you like it.
To prepare the noodles and veggies & assemble: Cook the noodles according to package directions. Remove with a slotted spoon and set aside in a large bowl. With the water still boiling (yes, the same water you just removed the noodles from) blanch the greens. Remove with a slotted spoon and drain in colander.
Divide the sauce among four bowls, followed by the noodles and the leafy greens.
Add the cooked pork and sui mi ya cai over the top.
Sprinkle with chopped peanuts and scallions. I like to add a squeeze of lime juice, but that's up to you!