In a medium pot, heat the chicken broth over medium heat. Once it reaches a gentle simmer, stir in the sesame paste, soy sauce, rice vinegar, chili oil, sugar, grated ginger, and minced garlic. Continue to simmer for 5 minutes.

While the broth simmers, heat a skillet over medium-high heat and add a splash of vegetable oil. Add the ground pork, breaking it up as it cooks. Sauté until browned and cooked through, about 5-7 minutes. Stir in the Sichuan peppercorns, then remove from heat.

Bring a large pot of water to a rolling boil and add the fresh ramen noodles. Cook according to package directions, about 3-4 minutes. Drain and run under cold water, then set aside.

In a separate saucepan, bring water to a boil. Gently add the eggs and boil for 6-7 minutes for a slightly runny yolk. Transfer to an ice water bath for at least 5 minutes. Peel and slice them in half.

To serve, divide the cooked noodles into bowls. Pour the broth over the noodles, top with ground pork, egg halves, green onions, sesame seeds, and crushed peanuts.