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In a medium pot, bring water to a boil. Add frozen udon noodles and cook for about 2-3 minutes until loosened. Drain, rinse under cold water for 10-15 seconds, and set aside.
In a blender, combine silken tofu, peanut butter, a splash of water, and salt. Blend until smooth and creamy, adding more splashes of water as needed to achieve a creamy consistency. Set aside.
Heat a skillet over medium heat and add neutral oil. Add garlic and ginger and sauté for about 30 seconds until fragrant. Add ground pork and cook for 2-3 minutes, breaking it apart, until browned.
Stir in chili bean sauce, soy sauce, oyster sauce, and chili oil. Cook for another 1-2 minutes until everything is well combined and the pork is fully cooked. Remove and set aside.
Add the cooked udon noodles to a bowl, pour the creamy tofu sauce over the noodles, then top with the pork mixture.
Garnish with chopped green onions and more chili oil if desired. Serve immediately.