Pre-soak the peas until soft at the night of the previous day.
Place in a large pot with enough water, add pork bones and the peas to stew for 1 hour until completely softened. If you need to stir the soup, be gentle and do not break the peas.
Make the sauce: Heat your pan firstly and then add 1 tablespoon of oil, place the ground pork in. Fry for 2-3 minutes until slightly golden brown, add cooking wine.
Move them to the outside round of the pot. Add doubanjiang, garlic and ginger in the middle and fry until aromatic. Add tianmianjiang. Stir to mix well.
Place in spices and sugar and continue frying for couple of minutes.
Add 3 cups of water or stock and simmer over slowest fire for 40 minutes to 1 hour until the sauce is well thickened naturally.
Assemble the noodles
In each serving bowl, add sesame paste, light soy sauce, chili oil, sugar, garlic, scallion and vinegar. Mix well.
Bring enough water to a boiling in a pot and cook the noodles. At the last minute, add some dark green vegetables.
Scoop the soup base for cooking the peas to the serving bowl. Transfer the noodles in. Top with meat sauce and stewed peas.