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Add ground pork to a hot pan and spread it out evenly.
Cook undisturbed for 2–3 minutes to develop deep browning.
Break apart and continue cooking until crispy in spots and fully cooked.
Push pork to one side of the pan and add cabbage, ginger, garlic, and scallion whites.
Cook 2–3 minutes until cabbage is just tender but still slightly crisp.
Add water and noodles to the skillet.
Reduce until noodles are fully cooked.
Add light soy sauce, dark soy sauce, sugar, rice vinegar, and sesame oil to the noodles.
Using tongs, toss continuously for 3–4 minutes until noodles absorb sauce and turn glossy.
Add a small splash of water if needed to loosen.
Turn off heat and fold in scallion greens.
Serve immediately.