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

Toss the ground pork with 1 tablespoon of soy sauce, rice wine, and a pinch of pepper.

Set the pork aside to marinate.

In a separate bowl, whisk together the remaining 2 tablespoons soy sauce, oyster sauce, sesame paste, vinegar, and a pinch of pepper.

Whisk in the chicken broth until smooth, then set aside.

Heat the vegetable oil in a 12-inch skillet over high heat.

Add the pork mixture and cook, breaking up the meat with a wooden spoon, until browned (about 5 minutes).

Stir in the minced garlic, ginger, and red pepper flakes.

Cook until fragrant, about 30 seconds.

Stir in the broth mixture and bring to a boil.

Reduce to a simmer over medium-low heat and cook until slightly thickened (about 3 minutes).

Remove from heat and stir in the toasted sesame oil.

Cover the sauce and set aside.

While the sauce simmers, stir the noodles into the boiling water.

Cook until the noodles are tender (about 4 minutes for fresh noodles or 10 minutes for dried linguine), stirring constantly.

Drain the noodles well.

Divide the noodles among individual bowls.

Ladle a portion of the sauce over the top of the noodles.

Sprinkle with sliced scallions, bean sprouts (if using), and ground Szechuan peppercorns (if using).

Serve immediately.