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Whisk together the soy sauce, rice wine vinegar, sambal chili paste, and cornstarch to make a marinade.
Add the ground pork to the marinade and let sit for 30 minutes.
Soak the glass noodles in warm water for 20 minutes, then drain and cut into 3-4 inch sections.
Slice the green onions, separating the white and green parts.
Heat a 12-inch saute pan over high heat for 60 seconds, then add 1 tbsp oil.
Add the marinated pork and cook for 2 minutes, stirring constantly to break up the pieces.
Add ⅔ of the green onion whites and cook for another 2 minutes.
Add ½ cup chicken stock or broth, reduce heat to medium, and let simmer for 2-3 minutes.
Add handfuls of the drained glass noodles and stir-fry until the liquid is absorbed and the noodles are cooked through.
Serve with the remaining green onion tops.