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Pat dry the ground pork and spread it in a lightly-oiled skillet over medium heat. Let it brown without touching it.
Once the pork is crispy, transfer it to a bowl, leaving the rendered fat in the skillet.
Thinly slice the garlic, red chile, and scallions.
Add oil to the fat in the pan, then add garlic, chile, and scallions. Season with soy sauce, rice vinegar, and Szechuan peppercorns.
Toast sesame seeds in a non-stick skillet until brown.
Cook the rice noodles in heavily salted boiling water, then rinse in cold water after 4-5 minutes.
Turn up the heat under the pan with the oil and aromatics, add the pork and noodles, and toss together.
Serve topped with toasted sesame seeds and raw scallions.