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In a large mixing bowl, combine lye water and 3.2 kilograms warm water. Add flours and mix. Knead dough thoroughly. Let rest 15 minutes. Run dough through a sheeter, fold, then sheet and fold at least 5 more times, binding the gluten molecules together and developing the QQ chew. Cut dough into long noodles. Bring a pot of water to a boil. Drop in noodles and cook 90 to 120 seconds. Immediately plunge the noodles into an ice bath. Strain and set aside.
In a wok over the highest heat possible, heat canola oil. Add garlic and ginger and toast to release aromatics. Remove and reserve garlic and ginger then add ground pork. When pork begins to brown, return garlic and ginger to pan and add chile oil. Continue to cook, tossing frequently to prevent burning. Deglaze with soy sauce in ¼-cup increments and continue to cook on high heat. Deglaze a second time with Shaoxing. Mix in green onions. Add sesame oil and toss. Add hoisin, toss again, and remove from heat.
Bring a pot of water to boil. Add Chinese Wheat Noodles and blanch 1 to 2 seconds to warm through. Toss Chinese Wheat Noodles with 4 ounces Spicy Pork Ragù and a little chicken broth. Transfer to a serving plate. Top with more Spicy Pork Ragù. Garnish with cilantro and green onions.