A legendary recipe originating in a little shop in Chengdu which would also work for Chinese New Year. Its from Fuschia Dunlop. There is also a vegetarian version which i will share.
Add the oil to a seasoned wok over a medium flame and swirl it around. Immediately add the chillies and Sichuan pepper and stir fry briefly until the oil is spicy and fragrant. Take care not to burn the spices. Add the ya cai and continue to stir fry until hot and fragrant.
Add the meat and increase the heat to high, splash in the soy sauce and stir fry until the beef is brown and a little crisp, but not too dry.
Press the beef against the wok with your scoop or ladle as you go, to encourage it to separate out into little morsels. Season with salt to taste. When the meat is cooked (it should only take a couple of minutes), remove the mixture from the wok and set aside.
Place the sauce ingredients in a serving bowl and mix well.
Cook the noodles. Turn into a colander, rinse and drain, then place in the serving bowl. Sprinkle over the meat mixture, give the noodles a good stir until the sauce and meat are evenly distributed, and serve.