Heat a dutch oven over medium-high heat.
Add the pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin seed.
Cook, breaking up the pork as you go until the pork is well browned, about 5 minutes.
Add the stock, bring to a simmer for 10 to 15 minutes.
Add in the baby bok choy and green onions.
Leave a little of the green tops for garnish.
Add the soy and fish sauce.
Simmer for 5 more minutes.
Top with green onion tops and sriachia if desired.
Prepare your zoodles while the stock is simmering.
Use a hand held or counter top device for the zoodles.
RECIPE NOTES
*I use a microplane grater to grate the cheese right over the hot green beans.
Check out the tip here for the easy minced garlic.
The same technique applies to a block of cheese.
**I use an old-fashioned mortar and pestle to grind the spices up