In a medium saucepan bring the 3 cups chicken/pork broth and 1 cup water to a gentle simmer over medium heat. Keep it on low heat so it stays hot while you prepare the pork mixture.

Cook the noodles according to package instructions until al dente. If using fresh noodles, 2–3 minutes; dried, 6–8 minutes. Drain and toss with a tiny drizzle of neutral oil to prevent sticking. Set aside.

Ground pork mixture

Mix aromatics and sauces: In a small bowl combine the light soy sauce, dark soy (if using), Shaoxing wine, brown sugar, sesame oil and cornstarch. Stir until cornstarch is fully dissolved.

Heat a large skillet or wok over medium-high heat. Add 1 tbsp neutral oil and swirl to coat.

Add the white parts of the scallions (reserve greens for garnish), grated ginger and minced garlic. Stir-fry 20–30 seconds until fragrant but not browned.

Add the ground pork, breaking it up with a spatula into small pieces. Cook, stirring often, until the pork is mostly browned, about 5–7 minutes. Push pork to one side occasionally so it can brown and develop flavor.

Pour the sauce mixture over the pork and stir to combine. Continue cooking 1–2 minutes until sauce thickens and coats the meat. Taste and add the white pepper and up to 1/2 tsp salt if needed.

Stir in the oyster sauce and rice vinegar and cook 30 seconds to marry flavors. If the mixture looks too dry, add 2–4 tablespoons of the hot broth to loosen it.

Vegetables & combining

Add vegetables: If using carrots and bok choy, add the carrots now and stir-fry 1 minute. Add bok choy (or spinach) and bean sprouts and pour 1/2 cup of the hot broth into the pan. Cover or stir until greens wilt, about 1–2 minutes.

Combine noodles: Add the cooked noodles to the skillet with the pork and vegetables. Pour 1/2–1 cup of the hot broth (adjust to make a saucy consistency you prefer). Toss everything together over medium heat for 1–2 minutes so noodles absorb sauce and are fully coated. If needed, add another splash of broth to loosen.

Finish and adjust seasoning: Taste and adjust salt, soy or vinegar as desired. If you want more heat, add chili flakes now. Stir in toasted sesame seeds and half the sliced scallion greens.

Serving & garnish

Portion: Divide the noodles and pork between bowls (serves 3–4). Spoon any remaining pan juices over each portion.

Garnish: Top with remaining scallion greens, additional sesame seeds and optional sliced fresh chili or a drizzle of sesame oil. Serve immediately.