Fill a large pot with water and bring it to a rolling boil over high heat. Add fresh noodles and cook according to package instructions, about 3-5 minutes, then drain and drizzle with a little oil to prevent sticking.

In a large pan, heat vegetable oil over medium heat. Add ground pork and cook for 5-7 minutes until golden brown.

Stir in minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.

Reduce heat to low and add soy sauce, sesame paste, chili oil, and rice vinegar. Stir to combine and let it warm for about 2 minutes.

Add the drained noodles and toss gently with tongs for 1-2 minutes to coat with the sauce.

Sprinkle in Sichuan peppercorns to taste and heat everything together for another minute.

Plate the noodles and top with chopped green onions, fresh vegetables, and chopped peanuts.