Bring 6 quarts water to a boil in a large pot for the noodles.

Meanwhile, toss the pork with 1 T of the soy sauce, rice wine and a pinch of pepper to combine. Set aside.

In a separate bowl, whisk the remaining 2 T soy sauce, oyster sauce, sesame paste, vinegar and a pinch of pepper together until smooth. Then whisk in the broth. Set aside.

Heat vegetable oil in 12-inch skillet over high heat until shimmering.

Add the pork mixture and cook, breaking up the meat with a wooden spoon until the pork is in small, well-browned bits - about 5 minutes.

Stir in garlic, ginger and pepper flakes. Cook until fragrant - about 30 seconds.

Stir in the broth mixture, bring to a boil, then reduce to a simmer over medium-low heat and cook until slightly thickened - about 3 minutes. Off the heat, stir in the sesame oil; cover and set aside.

While the sauce simmers, stir the noodles into boiling water and cook, stirring constantly, until noodles are tender - about 4 minutes for fresh noodles, 10 minutes for dried linguine.

Drain the noodles. Divide noodles among individual bowls and ladle sauce over the top. Sprinkle with scallions and bean sprouts & ground Sichuan peppercorns, if using, and serve.