1. Preheat your oven to 350°F (175°C). Cook the noodles according to the package instructions. Drain and set aside.
2. In a large skillet, heat the vegetable oil over medium heat. Add the ground pork and cook until browned, breaking it up with a spoon.
3. Add the minced garlic and ginger to the skillet, cooking until fragrant, about 1 minute.
4. Stir in the soy sauce, sesame paste or peanut butter, chili oil, and crushed Sichuan peppercorns. Mix until well combined.
5. Pour in the chicken broth and let it simmer for a few minutes until the sauce thickens slightly.
6. In a large mixing bowl, combine the cooked noodles and the sauce. Toss until the noodles are well coated.
7. Transfer the noodles to a baking dish. Sprinkle the chopped peanuts and panko breadcrumbs evenly over the top.
8. Bake for 15-20 minutes, or until the top is golden and crisp.
9. Garnish with sliced green onions and fresh cilantro before serving.
