In a medium pot, bring 4 cups of chicken broth to a gentle simmer over medium heat. Once simmering, add in 3 tablespoons of sesame paste, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of chili oil, 1 teaspoon of sugar, 1 tablespoon of grated ginger, and 2 minced garlic cloves. Stir the mixture thoroughly until smooth; allow it to simmer for 5 minutes.

While the broth simmers, heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add 1 pound of ground pork into the skillet, using a spatula to break it apart. Sauté until the pork is browned and cooked through, about 5–7 minutes. Stir in 1 teaspoon of Sichuan peppercorns and cook for an additional 1-2 minutes. Remove from the heat and set the pork aside.

In a separate pot, bring water to a rolling boil over high heat. Cook the fresh ramen noodles according to package instructions, typically 3-4 minutes, until tender yet still slightly chewy. Once cooked, drain the noodles and set them aside.

While the noodles are cooking, fill a small pot with water and bring it to a boil. Lower in 2 eggs and let them simmer for 6-7 minutes for a perfect soft-boiled texture. Transfer the eggs to an ice bath to stop the cooking process. Once cooled, gently peel the eggs and set them aside.

In serving bowls, divide the cooked ramen noodles evenly. Pour the rich broth over the noodles, top with the sautéed ground pork mixture, then cut the soft-boiled eggs in half and place one half in each bowl. Garnish generously with sliced green onions, a sprinkle of sesame seeds, and crushed peanuts.