Prepare all ingredients: dice onion, mince ginger and garlic, slice chiles, dice mushrooms and tofu, and shred carrots, snow peas, and bell pepper.

Cook egg noodles according to package directions, drain and set aside.

Heat a wok over high heat until a wisp of smoke appears. Add peanut oil and heat until shimmering.

Add diced onion and stir-fry until softened and slightly browned.

Add minced ginger, garlic, and sliced chiles. Stir-fry until fragrant (about 45 seconds).

Add diced shiitake mushrooms and pressed tofu. Continue stir-frying for another minute.

Add ground pork and stir-fry, breaking it up with a wok shovel, until mostly cooked through.

Add hoisin sauce, Sichuan hot bean sauce, soy bean sauce, sugar, Sichuan peppercorns, and black pepper. Stir-fry to combine.

Add Shaoxing wine and cook off the alcohol.

Pour in chicken broth and cornstarch mixture. Cook, stirring constantly, until the sauce thickens.

Add sliced scallion tops and chopped cilantro. Stir to combine.

Remove the wok from heat and drizzle with sesame oil.

Divide the cooked egg noodles into bowls.

Top each bowl of noodles with the meat sauce and shredded vegetables.

Serve immediately.