Boil the harusame for about 4 minutes, then drain lightly.
Heat the sesame oil and cook the ground pork.
Add the garlic, ginger, and doubanjiang, and stir-fry until fragrant.
Pour in the sauce and bring it to a boil.
Add the noodles and simmer for about 2 minutes.
Add the cornstarch slurry and stir until thickened.
Toss in the green onions and cook until slightly wilted.
