To make the noodle sauce:

Combine the sesame paste, soy sauce, Chiniang vinegar, garlic, green onions, brown sugar, chili garlic sauce, sesame oil and ground Sichuan peppercorns in a small bowl. Whisk well and set aside until ready to use. The sauce can be made up to 2 days in advance.

To prepare the beef::

In a large non-stick saute pan, heat the oil over medium-high heat and when hot add the ground beef. Cook for 2 to 3 minutes, stirring to break up the meat into small bits. Reduce the heat to medium-low and add the ginger, green onions, fermented black beans, Sui Mi Ya Cai, Shaoxing wine, and sugar and continue to cook and stir until all of the liquid has evaporated and the beef turns a dark brown color. Add the spinach and continue to cook until all of the spinach has wilted, another 2 minutes. Transfer to a bowl, cover and set aside.

Prepare the noodle bowl:

Bring the beef stock to a simmer and set aside over low heat.

Cook the noodles according to the package instructions.

In a large mixing bowl, combine the noodle sauce and beef stock and mix well. Place about 1/4 cup of the sauce in the bottom of 4 bowls. Transfer the noodles to the mixing bowl and toss well. Divide the noodles between the bowls and top with the beef mixture. Garnish with the peanuts and serve immediately. Serve with extra chili garlic paste and hot sesame oil, if desired.