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On a cutting board, brush the board with some oil. Dip 3 pieces of rice paper in cold water then stack together aligned evenly. Place rice paper on cutting board and brush the top layer with more oil. Cut noodles into 1 inch thick noodles or your desired size. Immediately transfer noodles to a bowl of cold water and soak until ready to eat (no more than 45 mins). Repeat with remaining rice paper.
Heat oil in a pot until hot but not smoking. Add chili flakes, ground Szechuan pepper, garlic, sesame seeds, and sugar to a bowl and pour oil over to sizzle. Add soy sauce, peanut butter, water, and mix well to incorporate. Add any additional salt to taste if needed. Drain noodles from water and add to sauce and mix well.
Garnish with chopped green onion and minced pork. Serve immediately.