Heat wok until a thin wisp of white smoke coils up from it. Add oil and heat until it shimmers. When it is ready, add onions and cook and stir until they are just beginning to take on color. Add ginger, garlic, chiles, and mushrooms and stir fry until fragrant–about forty-five seconds or so. Add pressed tofu and continue stir frying another minute.
Add pork, soy bean pastes/sauces, Sichuan pepper, pepper and sugar, and stir fry, chopping at the meat to separate it with your wok shovel. Cook until most of the pink is gone from the meat.
Add wine, cook off alcohol. Add chicken broth and cornstarch mixture, cook, stirring, until thickened. Add sliced scallion tops and cilantro, stir to combine.
Remove from heat, drizzle with sesame oil.
Divide noodles into bowls, and top with meat sauce and vegetable shreds.