* Chili oil is simple to prepare and if you have a well- stocked pantry you can make it with ingredients you already own.
If making your own chili oil, place ingredients in a small pot over medium-low heat and cook until a fry thermometer registers about 325°F. Cool to room temperature then strain.
For the noodles, bring a pot of water to a boil. Cook noodles to just-tender but they still have a bite. Reserve half a cup of starchy water; drain.
Heat peanut oil in a wok-shaped pan or large, deep skillet over medium-high heat. Stir in garlic and ginger 1 minute then add sherry, stock, soy, Tahini, light brown sugar and pepper. Add reserved starchy water and noodles, and toss 1 minute. Remove from heat and toss with chili oil.
For the pork (if using), heat the oil in a large skillet or wok-shaped pan over high heat. Brown, caramelize and fine-crumble the pork; deglaze the pan with sherry. Mix in the Hoisin, soy and 5-spice; remove to plate. Toss with noodles.
Top the bowlfuls of noodles with peanuts and scallions, and serve.