In a pot, add the hot bean sauce, peanut butter, light soy sauce, dark soy sauce, hoisin sauce, rice wine, white pepper and water.
Put the dry noodle nest in a bowl, cover with boiling water and let stand for 2-3 minutes. Separate the noodles with a fork or chopstick, rinse with cold water and drain well. Arrange the noodles in a serving bowl.
Heat 1 teaspoon of sunflower oil in a wok or large frying pan over a medium-high heat. Add the pork mince and stir-fry for 2-3 minutes until browned. Add the chopped garlic in oil and stir-fry for 30 seconds. Add 50ml water, increase the heat to high and stir-fry for 3-4 minutes or until the liquid is gone and the pork is crispy.
Meanwhile, heat the prepared dan dan sauce over a medium-high heat and simmer for 2-3 minutes until the sauce reduces and thickens slightly.
Pour the crispy pork on top of the prepared noodles. Pour the boiling dan dan sauce over the noodles. Top with toasted sesame seeds, fresh coriander, sliced spring onion and chilli oil (if desired) and serve. Mix thoroughly with chopsticks before eating.