1
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.
2
In a container or zip-top bag, combine the pork and marinade ingredients. Marinate for 4-12 hours.
3
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.
4
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.
5
Heat a large skillet over medium heat. Cook the pork, stirring constantly, until no longer pink. Season with salt and pepper.
6
Divide the noodles, pork and sauce between bowls. Top with carrots, bean sprouts, cilantro, peanuts, fried shallots and scallions.