The peppers are done in the pickle and are salty, hot, and sour. So it's noodle time:

14 oz dried glass noodles
1/2 pound ground pork
2 Tbsp lard or veggie oil*
4 Tbsp pickled red peppers, sliced thin
3 scallions, cut on 45, green part only
1.5 Tbsp soy sauce and 1/2 Tbsp dark soy sauce, mixed
2 Tbsp chili oil**
1.5 tsp black vinegar
1 tsp ground roasted hua jiao***
1 Tbsp Chinese Strong wine****
2 tsp soy sauce

Cook the noodles by soaking in warm water and then heating to a boil. Rinse and hold. Stir-fry th epickled pepper in half of the lard until fragant. Remove from heat. Add the scallions, soy sauce mix, chili oil, black vinegar, and hua jiao. Mix well. Add the remaining lard and cook the meat until it seperates. Add the wine and soy sauce with black pepper to taste. Mix well.

Toss the noodles in the pickle mixture. Add the pork and toss again. Serve.

* I had to use oil but in China they used lard or mutton fat.
**Take 1 pounds dry hot chilies. Run thro a blender until almost powdered. Add enough oil to cover. Let sit 1-2 months. Filter off chilies...the red oil is chili oil. Some people remove the seeds first.
*** you know Sichuan peppercorns
****Yep, the Uyghur stuff from below in the Pickled Veggies or first night in Beijing posts. It's on the table in the last picture.

UPDATE: Ben came home from scouts and finished the left-overs, so I think it came out okay. A little less sticky than in China but I blame the oil.