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In a medium bowl, combine the ground pork, water, Shaoxing wine, and cornstarch. Set aside.
Soak the dried noodles in a bowl of water for 10 minutes. Drain and set aside. In a large liquid measuring cup or bowl, combine the chicken stock, oyster sauce, light soy sauce, sugar, and dark soy sauce. Set aside.
In a wok over medium heat, add the oil, ginger, and the white parts of the scallions. Cook for about 1 minute.
Increase the heat to high, and add the ground meat and the garlic. Let that cook for another minute, until the meat turns opaque. Then add the Shaoxing wine.
Stir in the zucchini for 30 seconds, then add the stock mixture you made earlier. Bring to a simmer, then stir in the glass noodles. Simmer uncovered for about 3 minutes, stirring occasionally, until the liquid has reduced by half and the zucchini is tender.
Stir in the green parts of the scallions and serve immediately, or serve garnished with raw scallions—whichever you prefer.