• If using, on a cutting board, using a rolling pin or the bottom of a small pot or bowl, lightly crush the Sichuan peppercorns. Transfer the peppercorns to a small heatproof bowl, add as many chile flakes as you like, and stir to combine.

In a wok or large frying pan over medium heat, warm 2 tablespoons neutral oil until hot but not smoking. Pour the oil over the peppercorn mixture and let cool. Do not clean the pan.

Bring a large sauce pot of water to a boil. Add the ramen and cook until just tender, 3 to 4 minutes. Drain, rinse with cold water, and set aside.
While the ramen cooks, prepare the ground pork and kale.

• Cut a small corner from the ground pork packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
• Finely chop, press, or grate enough garlic to measure 1 teaspoon.

In the same pan used to heat the neutral oil, add 1 to 2 teaspoons chile oil or neutral oil and warm over medium-high heat until hot but not smoking. Add the pork, season lightly with salt and pepper, and cook, stirring to break up the meat, until starting to brown, 3 to 4 minutes. Add the kale, garlic, and 1 cup water and cook, stirring occasionally, until the pork is cooked through and the kale is starting to wilt, 3 to 4 minutes. Stir in the dan dan noodle blend and cook until warmed through, about 1 minute. Remove from the heat and season to taste with salt and pepper.
While the pork and kale cook, prepare the garnishes.

• Coarsely chop the cashews.
• Trim the root ends from the scallions; thinly slice the scallions.

Transfer the ramen to individual bowls and top with the pork and kale. Drizzle with as much of the remaining chile oil as you like, garnish with the cashews and scallions, and serve.