1/2 pound ground pork

2 cloves garlic

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 oil

4 cups low-sodium chicken broth

1 bunch mustard greens or kale, 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 oz. 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 and drain

Divide noodles among bowls and ladle soup over