Mix the pork with all the marinade ingredients, and let sit for at least 20 minutes and up to a day ahead.

Thinly slice hot peppers of your choice then add to a small bowl. Cover with white vinegar and let sit for at least 15 minutes, or until ready to use (amounts do not need to be precise). This will keep indefinitely in the fridge.

Toss the noodles together with the black soy sauce to stain them. You can make them darker or lighter according to your preference.

Heat a large work or a nonstick frying pan over high heat. When the pan is very hot, add the oil, then add the noodles and spread them out as much as you can. The goal is to get some browning on the noodles, so let them sit and char a bit without stirring. Once the bottom side is toasted, flip the noodles and repeat on the other side.

The noodles will start to stick together as they toast - this is okay as they will loosen once the gravy goes on them. But once they start looking a bit clumpy, it's a sign that you should take them out of the pan soon, as too much clumping makes them hard to separate later. Set the noodles aside.

In a wok or a large saucepan over medium heat, add the oil, garlic and fermented soybean paste. Saute until the garlic starts to turn golden brown. Deglaze with the pork stock then add the soy sauce, Golden Mountain Sauce, sugar, white pepper, and sesame oil; bring to a full boil.

While waiting for the sauce to boil, put the tapioca starch in a bowl and add just enough water to dissolve it - about ¼ cup but no need to be precise here. Stir to make a slurry and set aside (leave the spoon in the bowl, you'll need it again).

Once the sauce reaches a full boil, add the pork and spread the pieces out quickly. Once the pork pieces are all separated, stir in the Chinese broccoli and bring the sauce to a boil.

Once boiling, give the starch slurry another stir, then pour HALF of it into the gravy and quickly stir to mix. Once the sauce returns to a boil, it will have thickened, and if you want it even thicker, add more of the remaining slurry. Remove from heat when you are happy with the sauce consistency, which should just be thick enough to coat the noodles, but not gloopy. Note: Always wait until the sauce returns to a boil before deciding if it needs more thickening.

Taste and adjust seasoning as needed. If it needs more salt, add more tao jiew or miso (if you want to add more miso paste, dissolve it in a small amount of water first before pouring it in). You can also add more white pepper if you like.

To serve, divide the noodles into serving bowls, then ladle the gravy over the noodles. Serve with prik nam som and/or roasted chili flakes. Enjoy!