Combine the ground pork with the mirin and minced ginger. Set aside for 15 minutes to marinate.

In a medium bowl, whisk together the soy sauce, sesame paste, rice vinegar, sugar, and chili oil until smooth. Set aside.

Combine the chicken stock and oat milk in a pot, and bring to a simmer. Cover to keep warm.

Bring a large pot of water to a boil for the leafy greens and noodles.

Heat a wok over medium high heat until it begins to smoke. Add 1 tablespoon of oil and the pork. Brown the pork until crispy. Add the spicy bean sauce and minced garlic, and cook for another minute. Turn off the heat and set aside.

In the boiling water, add the green vegetables and blanch for 30 seconds to 1 minute. Remove, drain, and set aside.

Bring the water to a rolling boil again, and add the noodles, cooking them per package directions until just cooked through and still chewy.

Add half of the sesame paste mixture to each bowl, followed by the hot simmering stock/milk mixture. Stir to combine. Divide the cooked noodles between the two bowls, and top with the cooked pork, blanched veggies, and chopped scallions. Add more chili oil on top if desired.