Heat vegetable oil in a wok or large skillet over medium-high heat.

Add sliced pork and stir-fry until browned, about 5 minutes. Transfer pork to a large bowl.

Blend oyster sauce, rice vinegar, honey, hoisin sauce, 2 teaspoons chili oil, fish sauce, and egg yolk in a blender until smooth.

Pour the sauce mixture over the cooked pork and mix well.

Slice carrots into thin strips or matchsticks.

Slice green onions thinly.

Add sliced green onions to the pork mixture.

Cook egg noodles in a large pot of boiling salted water until almost tender, about 5 minutes.

Add sliced carrots to the noodles and continue cooking until both noodles and carrots are just tender, about 2 minutes.

Drain the noodles and carrots well and add them to the pork mixture.

Mince fresh cilantro leaves.

Mince dry-roasted peanuts.

Add minced cilantro and peanuts to the pork and noodle mixture and toss gently to combine.

Taste and adjust seasoning, adding the remaining 1 teaspoon of chili oil if desired.

Serve the Vietnamese noodles with pork and peanuts warm or at room temperature.