12 ounces Shanghai-style noodles or udon
3 tablespoons vegetable oil
3/4 pound ground pork
Kosher salt and freshly ground black pepper
2 tablespoons chopped peeled ginger
3/4 cup chicken stock
2 tablespoons chili oil, or to taste
2 tablespoons red wine vinegar
2 tablespoons soy sauce
4 teaspoons tahini (sesame seed paste)
1 teaspoons Sichuan peppercorns, ground in a mortar and pestle
Pinch of sugar
4 tablespoons chopped roasted peanuts
1 bunch scallions, thinly sliced