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In a blender or food processor, combine all ingredients for the whipped tofu cream, set aside in the refrigerator.
In a large heavy bottom pan or wok, add 2 tablespoon oil and let it become smoking hot. Add in ground meat and cook through, about 3-4 minutes. Be sure to not move too much so it can brown nicely. Remove from pan.
Add onions to the medium low heated pan or wok, let it cook for about 5-7 minutes or until slightly brown. Add in ginger and garlic and cook for another 3 minutes.
Add in ground Sichuan peppercorn, stir to combine.
Deglaze with Xiaoxing cooking wine, about 1 minute. Add soy sauce, oyster sauce, and fermented hot bean paste, stir to combine.
Add chicken stock and let it simmer for about another 10-15 minutes, until slightly thickened and slightly reduced.
In a separate pot, boil pasta water and cook to package al dente directions.
Add noodles directly to the sauce, adding pasta water as needed. Should be a glossy and velvety sauce coating the noodles.
Top with a dollop of whipped tofu cream and asiago cheese. Garnish with green onions and a drizzle of red Sichuan oil.