Heat a large non-stick skillet, add the sesame oil, and sauté the frozen Porkless Bites for 8 minutes. Add the next four ingredients (tamari, hoisin sauce, Sriracha, and dry sherry), and sauté for another 2-3 minutes until most of the liquid is evaporated. Turn off the heat, and let the saucy Porkless Bites cook in the skillet while you prep the other ingredients. When the Porkless Bites are cool, move them to a cutting board and cut into smaller pieces.

Bring a large pot of water to boil, add the tablespoon of salt. Return to a boil and add both kinds of spaghetti. Cook for 11 minutes, remove one cup of the hot pasta water, and pour the hot pasta water into a medium bowl. Drain the spaghetti in a colander, and return to the still warm pasta pot. Add 1 tablespoon toasted sesame oil to the drained spaghetti, and toss to coat. Put the lid back on the pasta pot to keep the spaghetti warm.

Into the bowl of warm pasta water, mix in the tahini, tamari, sherry vinegar, sugar, Gochujang sauce, and hoisin sauce. Mix well, and set aside.

Returning to the now empty skillet, turn the heat back on, add the remaining tablespoon of toasted sesame oil, and sauté the garlic, 6 of the sliced scallions, red pepper flakes, and crushed Sichuan peppercorns. Sauté for about 2 minutes until fragrant.

Remove the lid on the pasta pot, and add the tahini mixture, and toss well to coat. Add the chopped Porkless Bites and the contents of the skillet; stir. (Add a bit more hot water if the sauce seems too thick.)

Put the saucy noodles into bowls, sprinkle with the remaining sliced scallions and cashews.