Boil a pot of salted water and cook the noodles according to package instructions until al dente, about 4–6 minutes. Drain and toss with oil.

In a mixing bowl, whisk together soy sauce, sesame paste, black vinegar, chili oil, hoisin sauce, sugar, and hot water until creamy.

Heat a large skillet over medium heat, add vegetable oil, then ground meat. Sauté for 5–7 minutes until browned.

Stir in minced garlic, ginger, and Sichuan peppercorns, cooking for 2 minutes. Add half of the green onions.

Divide the noodles into bowls, top with the meat mixture and sauce, toss gently, and garnish with remaining green onions and peanuts.

Optional: Blanch bok choy or spinach and add to bowls before serving.