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We like to drizzle Sichuan Chili Oil over the noodles before serving. Tahini is a paste made from toasted sesame seeds; it's used throughout the Middle East .
Bring 4 quarts water to boil in large Dutch oven. Add pasta and 1 tablespoon salt and cook, stirring often, until tender. Drain pasta and return it to pot. Add sesame oil and toss to coat; cover to keep warm.
Cook pork in 12-inch nonstick skillet over medium-high heat until no longer pink, 3 to 5 minutes, breaking up meat with wooden spoon. Stir in 1 tablespoon soy sauce, 1 tablespoon hoisin, and sherry and cook until all liquid has evaporated and pork is well browned, 3 to 5 minutes. Transfer pork to bowl; set aside.
Whisk 1 cup hot water, tahini, vinegar, chili-garlic sauce, sugar, salt, remaining 3 tablespoons soy sauce, and remaining 2 teaspoons hoisin together in bowl; set aside. Combine vegetable oil, scallion whites, garlic, pepper flakes, and peppercorns, if using, in now-empty skillet and cook over medium heat until fragrant, about 2 minutes.
Add oil mixture and tahini mixture to pot with pasta and toss to coat. Transfer pasta to platter and top with pork, scallion greens, and extra peppercorns, if using. Adjust consistency with additional hot water as needed. Serve.