• 1/2 pound ground pork
• 2 garlic cloves, finely chopped
• 2 teaspoons finely grated peeled ginger
• 1 teaspoon Sichuan peppercorns, crushed
• 3/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon cumin seeds, coarsely chopped
• 1 tablespoon vegetable oil
• Kosher salt, freshly ground black pepper
• 4 cups low-sodium chicken broth
• 1 bunch mustard greens, torn (about 4 cups)
• 4 scallions, thinly sliced
• 2 tablespoons reduced-sodium soy sauce
• 1 teaspoon fish sauce (such as nam pla or nuoc nam)
• 8 ounces wide rice noodles

Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8–10 minutes.

Add broth and bring to a boil; reduce heat and simmer until flavors meld, 8–10 minutes. Add mustard greens, scallions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5–8 minutes; season with salt and black pepper.

Meanwhile, cook noodles according to package directions; drain.

Divide noodles among bowls and ladle soup over.