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Peel ginger and garlic cloves. Then, mince 1 inch ginger and 2 garlic cloves. Chop 1 shallot. Set aside.
Heat pan to medium heat. Once pan is hot, add ½ tablespoon oil to the pan. Add ginger, garlic and shallots in the pan. Fry for 1 minute.
Turn heat to medium-high. Add ½ pound pork to the pan and break apart the clumps of meat into small pieces. Add 1 tablespoon shaoxing cooking wine and fry the pork for 3 minutes until slightly brown.
Once the pork has browned, add 1 tablespoon dark soy sauce, ⅛ teaspoon chinese 5 spice, 1 teaspoon sugar, and 1 tablespoon soybean paste. Mix everything together and cook for 1 minute. Set aside.
Mix together 3 tablespoon peanut butter, 1 tablespoon sesame paste, 1 cup water, 1 tablespoon soy sauce, ½ teaspoon sichuan peppercorn powder, grated garlic (2 cloves), 1-2 tablespoon chili oil, ¼ teaspoon MSG, and 1 tablespoon oyster sauce. The sauce should be creamy with no clumps. Set sauce aside.
Boil noodles according to package directions. Rinse the noodles in running water and strain.
Chop peanuts. Julienne persian cucumbers. Place ¼ cup of sauce on the bottom. Add noodles in a bowl. Top the bowl with persian cucumbers, sesame seeds, chopped peanuts and minced pork. Drizzle on some more chili oil if you like.
When it’s time to eat, mix the noodles with the toppings and sauce. Enjoy!