Cook the noodles according to package instructions. Drain and set aside.

In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.

Add the garlic, ginger, and green onions to the skillet and cook for another 1-2 minutes until fragrant.

In a small bowl, whisk together the soy sauce, black vinegar, chili oil, tahini, sugar, and chicken broth.

Pour the sauce into the skillet with the pork mixture. Bring to a simmer and let it cook for a couple of minutes until slightly thickened.

Toss the cooked noodles in the skillet with the sauce, ensuring they are well coated.

Serve the noodles in bowls, topped with chopped peanuts and fresh cilantro.

You can easily swap out the ground pork for ground chicken, beef, or even tofu if you prefer a vegetarian option. For a milder version, reduce the amount of chili oil or use a sweet chili sauce instead. Feel free to add more vegetables directly into the noodles, like shredded carrots or bell peppers, to make it a more balanced meal. And if you’re short on time, prepping the sauce ingredients ahead of time can make this dish come together in just minutes!