Bring a medium sauce pot of water to a boil. Stir in the ramen and cook until just tender, 3 to 4 minutes. Drain and rinse with cold water. While the water heats and the ramen cooks, start preparing the rest of the meal.

• OOn 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 [¼ cup] neutral oil until hot but not smoking. Carefully pour the oil over the peppercorn mixture and let cool. Do not clean the pan.

• 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.
• Remove any coarse stems from the mustard greens; coarsely chop the greens.
• Measure 1 teaspoon [2 tsp] chile oil; set aside the rest for serving.

In the same pan used to heat the neutral oil, add 1 teaspoon [2 tsp] chile oil and warm over medium-high heat until hot but not smoking. Add the pork and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes. Add the greens and ½ cup [1 cup] water (the greens in batches if needed) and cook, stirring occasionally, until the pork is cooked through and the greens are just wilted, 4 to 5 minutes. Remove from the heat and toss with half the dan dan noodle blend. Season to taste with salt and pepper and more noodle blend, if desired. While the pork and greens cook, prepare the garnishes.

• Using the bottom of a bowl or cup, lightly crush the cashews.
• Trim the root ends from the scallions; thinly slice the scallions on the diagonal.

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