Directions

1. In a small bowl, combine the pork, salt, cornstarch, 1/2 teaspoon sesame oil, rice wine, and white pepper. Set aside to marinate while preparing other ingredients.
   
2. Heat vegetable oil in a pot over high heat and brown the pork. Add the chilies and the pickled vegetables. Stir-fry for a couple minutes, making sure the heat is still high. Add the sugar, give everything a final stir.
   
3. Add the broth, 1 teaspoon sesame oil and green onions to the pot and wait for it to boil. Boil for 5 minutes and then turn off heat.
   
4. Meanwhile, bring a pot to a boil and cook noodles for 4 minutes. Drain noodles and rinse with cold water then add noodles into soup bowls.
   
5. Ladle in the hot broth on top of noodles. Top each bowl with a few drops of sesame oil and chopped scallion.