Heat two tablespoons of peanut oil in a large nonstick skillet until shimmering. Add the Chinese broccoli and sauté, stirring occasionally, until the stems are crisp-tender, roughly 10 to 15 minutes. When the broccoli is crisp tender, remove from the pan into a bowl and set aside.
Meanwhile, in a small bowl, mix together ½ cup chicken broth, 1 tablespoon rice wine vinegar, 2 tablespoons oyster sauce, 1 teaspoon Sriracha, and 1 teaspoon chili garlic sauce. Whisk until combined, and set aside.
Add two more tablespoons peanut oil to the pan & set over medium-high heat. Add the ground pork and sauté, breaking up with a spatula into tiny bits. Cook for roughly 10 minutes until browned.
Add the garlic and shallots and cook for 1 minute, stirring constantly, until fragrant.
Add the ground black pepper, black bean sauce, red pepper flakes, soy sauce, ¾ cup chicken broth, 1 tablespoon rice wine vinegar. Stir to combine, and cook for a few more minutes until evaporated. Turn off the heat & let the pork rest in the pan until the noodles are ready.
Bring a large pot of water to a rolling boil, and add the noodles. Cook for 5 minutes (or according to package directions) until tender, & drain.
Add the noodles to the pan with the pork. Add the reserved sauce from earlier, & cook over medium heat for about 5 minutes, or until the sauce is thickened slightly.
Add the Chinese broccoli & green onion and toss to combine. Drizzle liberally with hot sesame oil & serve.