In a bowl, combine flour and salt. Gradually add warm water while mixing with a dough hook or your hands. Knead until smooth. If the dough feels too dry, add water 1 teaspoon at a time.
Cover and let rest for 1 hour.
Divide the dough into 8 equal pieces. Lightly coat each piece with oil, cover, and let rest again for 30 minutes. This helps relax the gluten for easier stretching.
Heat oil in a pan over medium heat. Add garlic and crushed Sichuan pepper and sauté until fragrant. Add ground pork and cook until browned. Stir in dark soy sauce and Shaoxing wine. Cook until fully done, then set aside.
Roll each piece into a flat strip. Use a chopstick to mark the center. Gently stretch and “slap” the dough against the counter as you pull to create long, wide noodles. Gently pully apart at the indention. Make sure the noodles don’t touch each other to prevent sticking.
Bring a large pot of water to a boil. Add noodles and cook for 1–2 minutes, or until they float to the top. Drain well.
Divide noodles into bowls. Top with cooked pork and green onions. Add minced garlic, chili flakes, light soy sauce, rice vinegar, and sugar directly on top.
Heat oil until very hot, then carefully pour it over the garlic and chili flakes to release the aroma. Toss everything together and enjoy!