Tempeh Dan Dan Noodles

In a wok over low heat, toast Sichuan peppercorns for 45-60 seconds until fragrant. Grind into powder
Toast peanuts until lightly golden, and fragrant. Roughly chop.
In a wok over medium low heat, add cooking oil along with garlic, ginger, and whites of green onion and sauté for 60 seconds. Add the Tempeh, and crumble. Then add the Chinese Five Spice powder, 2 Tbsp. soy Sauce, 2 Tbsp. Shaoxing wine, 1/2 tsp. Black Vinegar, 1 Tbsp. Dark soy sauce, and 1 Tsp ground black pepper. Sauté until all ingredients are thoroughly combine, and Tempeh is crumbled, and cooked through.
In boiling water, add 1 Tsp salt, and then add the noodles. Cook per package instructions. Strain and thoroughly rinse the noodles to prevent clumping or sticking. In the same boiling water, add the Gail Lan, and cook for 30 seconds. Remove and set aside.
In a bowl, combine all the ingredients for the sauce, and stir.
In a noodle bowl, add the sauce to the bottom and then add the noodles, and side of greens. Then add the cooked Tempeh, and top it with roasted peanuts, sesame seeds, green onion, Cilantro, and additional Chili Crisp.
Serve and Enjoy :)