Prep ingredients: Bring a large pot of salted water to a boil. Finely chop 2 teaspoons garlic. Halve onion and cut into ¾-inch pieces. Trim stem ends from snow peas, then cut in half crosswise. In a small bowl, stir to combine teriyaki sauce and 1½ teaspoons sugar; set aside for step 5.

Make chili oil: Heat 1 tablespoon oil in a large nonstick skillet over medium until shimmering. Carefully pour into a second small heatproof bowl. Add Sriracha and a pinch of salt; carefully stir, then set aside to cool. Reserve skillet for step 4.

Cook noodles: Add noodles to pot with boiling salted water; cook, stirring occasionally to prevent sticking, until just tender, 6–8 minutes. Reserve 2 tablespoons cooking water, then drain noodles and rinse under cold running water. Using kitchen shears, cut noodles in half directly in colander.

Start stir-fry: Heat 1 tablespoon oil in reserved skillet over high. Add pork, chopped garlic, and season with salt and pepper. Cook, breaking up into smaller pieces, until liquid is evaporated and pork is browned and cooked through, 5–7 minutes. Transfer to a plate. Return skillet to high heat. Add 1 tablespoon oil and onions; stir-fry until browned and crisp-tender, 3–4 minutes.

Finish & serve: Add snow peas and noodles to skillet; stir-fry, using 2 spatulas to toss, until combined and snow peas are bright green, about 1 minutes. Return pork to skillet and toss to combine. Add teriyaki mixture and reserved cooking water; cook until noodles are coated, 1–2 minutes. Serve pork chow fun with chili oil alongside for drizzling over top. Enjoy!