Bring a large pot of salted water to a boil. Cook noodles according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.

In a small bowl, whisk together soy sauce, chicken broth, hoisin sauce, sesame oil, ginger, brown sugar, rice vinegar, and red pepper flakes.

Heat oil in a large deep skillet or wok over medium-high heat. Add ground pork and cook, breaking it up into crumbles, until browned and cooked through (about 5-6 minutes).

Add minced garlic and the whites of the green onions to the pork. Cook for 1 minute until fragrant.

Add the shredded cabbage to the skillet. Stir-fry for 3-4 minutes until the cabbage is wilted but still slightly crisp.

Pour the sauce mixture over the pork and cabbage. Stir to combine and let simmer for 1 minute.

Add the cooked noodles to the skillet. Toss everything well to coat the noodles in the sauce. If the mixture is too dry, add a splash of the reserved pasta water.

Remove from heat. Garnish with the green parts of the green onions and sesame seeds. Serve hot.