Prepare the Noodles:

• Bring a large pot of water to a boil. Add the noodles and cook according to the package instructions until they are just tender. Drain and toss the noodles with 1 tsp of sesame oil to prevent sticking. Set aside.

Prepare the Meat Sauce:

• Heat 3 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
• Add the minced garlic and ginger, and sauté until fragrant, about 30 seconds.
• Add the ground pork or beef to the pan, breaking it up with a spoon. Cook until browned and no longer pink.
• Stir in the Sichuan chili bean paste (doubanjiang), soy sauce, Shaoxing wine, and sugar. Cook for another 2-3 minutes until everything is well combined and fragrant. Remove from heat.

Prepare the Sauce:

• In a medium bowl, whisk together the sesame paste, soy sauce, black vinegar (or rice vinegar), sesame oil, and optional chili oil until smooth and creamy. If the sauce is too thick, add a tablespoon of water at a time until it reaches a pourable consistency.

Combine the Noodles and Sauce:

• Add the cooked noodles to a large mixing bowl. Pour the prepared sauce over the noodles and toss well until the noodles are evenly coated with the sauce.

Serve:

• Divide the sauced noodles into individual bowls. Top each bowl with the cooked meat sauce, a sprinkle of green onions, toasted sesame seeds, and optional roasted peanuts for added crunch.

Optional Spicy Kick:

• If you love extra heat, drizzle a bit more chili oil over each serving to balance the richness.