Bring a large pot of salted water to a boil. In a small bowl, whisk together the soy sauce, rice vinegar, toasted sesame oil, brown sugar, chili oil, and water. Set aside.

Heat the cooking oil in a large skillet or wok over medium-high heat. Add the ground pork. Break it apart slightly, then let it sit undisturbed for 3-4 minutes to develop a dark, caramelized crust. Continue to cook until fully browned and cooked through.

While the pork is cooking, drop your noodles into the boiling water and cook according to package directions. Drain, reserving 1/4 cup of the starchy noodle water.

Once the pork is browned, add the minced garlic, grated ginger, and the white/light green parts of the sliced scallions to the skillet. Sauté for 1 minute until highly fragrant.

Pour the prepared sauce mixture into the skillet. Simmer for 2-3 minutes until the sauce slightly thickens and coats the meat.

Add the drained noodles to the skillet. Toss well to combine, ensuring the noodles are evenly coated in the meat and sauce. If the mixture is too dry, add a splash of the reserved noodle water.

Remove from heat. Toss in half of the remaining dark green scallions. Divide into bowls and garnish with the rest of the scallions and white sesame seeds. Serve immediately.