1. Heat sesame oil in a large skillet or wok over medium-high heat.

2. Add ground pork and brown, letting it sear for crispy bits, about 5 minutes.

3. Stir in garlic and ginger and cook until fragrant, about 1 minute.

4. Add cabbage and carrots and stir-fry until vegetables begin to soften, about 3–4 minutes.

5. Pour in soy sauce and rice vinegar and toss to coat evenly.

6. Add cooked noodles and use tongs to combine them with pork and vegetables.

7. Push mixture to one side of the pan and pour beaten eggs into empty space.

8. Scramble eggs until just set, then fold into the noodle mixture.

9. Taste and adjust seasoning with extra soy sauce or crushed red pepper.

10. Remove from heat and garnish with green onions and any optional toppings.