In a medium saucepan, combine all of the chile oil ingredients over high heat. Bring to a boil, reduce to a simmer and cook for 10 minutes. Purée with a blender or immersion blender. Chill overnight.
In a container or zip-top bag, combine the pork and marinade ingredients. Marinate for 4-12 hours.
In a large pot, combine all of the sesame pork sauce ingredients. Bring to a boil, reduce to a simmer and cook for 1 hour. If you like, purée the sauce in a blender or with an immersion blender. Season to taste.
Bring a large pot of salted water to a boil and cook the noodles according to the package directions. Add the snap peas during the last 2 minutes of cook time, just to soften. Drain the noodles and snap peas and return to the pot and toss with 1 tablespoon oil to prevent sticking.
Heat a large skillet over medium heat. Cook the pork, stirring constantly, until no longer pink. Season with salt and pepper.
Divide the noodles, pork and sauce between bowls. Top with carrots, bean sprouts, cilantro, peanuts, fried shallots and scallions.