Make the topping: Heat a wok/pan with 1 tsp of sesame oil, and add 80g of ground pork to the pan. Cook the pork while seasoning with salt and pepper. Add 1 tsp of minced ginger, ½ of the minced green onion, and 1 tsp of doubanjiang to the pan and cook together.
Make the sauce: In a small bowl, mix Sesame Hiyashi Chuka Sauce, 1 tbsp of peanut butter, and 1 tsp of doubanjiang. Add ½ cup of cold water to the bowl, mix well.
Cook the ramen noodles: Follow the instructions on the package. Drain the cooked noodles and rinse with cold water to cool down.
To serve: Place the cold noodles in a bowl and pour the cold soup over the noodles. Top the noodles with cooked pork and thin sliced cucumber, then the rest of the green onions. Finish up by swirling in chili oil.