Bring a large pot of salted water to boil and add in the egg noodles. Cook them for about 3-4 minutes until just al dente, stirring occasionally. Once cooked, drain the noodles and toss them with a splash of oil to prevent sticking.

In a medium-sized bowl, combine sesame paste, soy sauce, chili oil, rice vinegar, minced ginger, and minced garlic. Whisk the mixture until smooth and creamy.

Heat a large skillet over medium heat, adding a drizzle of oil. Once hot, add the ground pork, season with salt and pepper, and brown it for about 5 minutes.

Pour the prepared sauce over the browned pork in the skillet, mixing thoroughly. Allow the mixture to simmer for about 2-3 minutes, stirring occasionally.

Gently add the drained noodles to the skillet, and toss to ensure they are evenly coated with the sauce.

Divide the noodles into serving bowls, garnish with chopped green onions and roasted peanuts, and serve immediately.

Taste the dish and adjust seasoning with chili oil or sesame paste as desired.