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Heat a large wok over high heat. Drizzle the peanut oil along the inside of the wok to coat, then when the oil just begins to smoke, add the ya cai and cook, stirring constantly, until fragrant, about 30 seconds. Add the pork and cook, stirring and breaking up the meat into small pieces, until browned, 2–3 minutes. Remove from heat; stir in the hong you, soy sauces, vinegar, wine, Sichuan peppercorns, and scallions, then set aside.
Bring a large pot of salted water to a boil; add the noodles and cook until tender, 4–7 minutes. Drain the noodles and divide between 4 large serving bowls; divide the reserved sauce over noodles, and serve hot.