Cook noodles per package directions.

Meanwhile, in medium bowl, combine pork, cornstarch, 2 teaspoons Shaoxing wine, 1 teaspoon dark soy sauce, and 2 teaspoons water; gently massage together and let sit while preparing remaining ingredients.

In small bowl, stir together apricot preserves, vinegar, sambal oelek, remaining 1½ teaspoons dark soy sauce, and ¼ cup water.

Heat 1 tablespoon oil in large skillet on medium-high. Add half of pork in single layer and cook, undisturbed, until browned, 2 minutes. Flip and cook until just cooked through, 30 seconds. Transfer to second bowl. Repeat with 1 tablespoon oil and remaining pork. Add remaining 2 tablespoons Shaoxing wine and cook, scraping up browned bits; transfer to bowl.

Reduce heat to medium and add remaining ½ tablespoons oil. Add garlic and scallion white and light green parts; cook, stirring, until fragrant, 1 to 2 minutes. Add green beans and 3 tablespoons water; cover and cook, shaking pan occasionally, until tender, 3 to 4 minutes. Add noodles, pork with juices from bowl, scallion greens, and vinegar mixture; cook, tossing occasionally, until sauce is glossy and coats noodles, 3 to 4 minutes.

Serve, topped with sesame seeds and chili crisp if desired.