Toast the Szechuan peppercorns in a dry frying pan for 1 minute, then set aside. Add the oil to the pan and fry the ginger for 1 to 2 minutes, then add the texturized vegetable protein and toasted peppercorns. Fry until the TVP is crisp and dry.
Blanch the greens in a saucepan of boiling water, then remove from the water with a slotted spoon, leaving the water to cook your noodles with. Add the greens to the TVP and toss well, before adding the spring onions, rice wine and 1 tablespoon of the soy sauce.
Cook the noodles in the boiling water for 2 to 3 minutes, then drain and divide between four bowls. Mix the rest of the soy sauce with the rice wine vinegar and chile oil. Divide the greens and mince over the noodles, drizzle with the chile sauce and serve.