To make this dish, start by bringing a large pot of salted water to a boil. Once boiling, add the linguine and cook it until al dente, according to the package instructions. Drain the noodles and set them aside.

While the noodles are cooking, prepare the sauce. Add the tahini, toasted sesame oil, rice vinegar, soy sauce, maple syrup, chili crisp, and water to a small bowl and whisk until fully smooth and combined. Set the sauce aside.

Next, make the cornstarch slurry by whisking together the cornstarch (or arrowroot or tapioca starch) with the water in a small bowl until combined. Set it aside.

Now, cook the pork. Add the avocado oil to a large skillet or pan over medium heat. Once the oil is hot, add the ground pork and use a spatula to break it into small pieces. Cook the pork, stirring occasionally, until it is almost fully cooked through. Then, add in the minced garlic and cook for another 30 seconds, or until fragrant.

Pour the prepared sauce directly over the pork, stirring to coat the meat well. Add in the chopped scallions and the cornstarch slurry, and stir for another minute or so, until the sauce has thickened slightly.

Finally, add the cooked and drained noodles to the pan and toss everything together to fully coat the noodles in the sauce. Once combined, divide into bowls, then top with the chopped peanuts, fresh green onions, sesame seeds, and extra chili crisp. Serve immediately and enjoy!