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Heat the oil in a large frying pan over medium heat. Once hot, add the white part of the spring onions along with the ginger and garlic and cook for 2 minutes stirring often.
Add the pork mince and cook until brown, breaking up any large clumps as you go (5 minutes).
In a small jug, add the stock, black bean sauce, hoisin sauce, shaoxing wine and soy sauce. Stir to combine and then add to the pork mince. Simmer until reduced by half (five minutes). Meanwhile, cook your noodles according to the packet instructions.
Add the chilli oil to the pork mixture followed by the cooked noodles and toss well. Divide into four bowls and garnish with the sliced cucumber, toasted sesame seeds and coriander if using.