Cook the noodles. Bring a large pot of salted water to a boil. Cook noodles until just shy of al dente, 1–2 minutes less than package directions. Drain, rinse briefly under cool water, and toss with a little oil to prevent sticking.

Whisk the sauce. In a bowl, mix cornstarch with the chicken broth until smooth. Stir in soy sauce, oyster sauce, hoisin (if using), chili-garlic sauce, sesame oil, and sugar or honey. Taste and adjust salt or heat.

Prep the vegetables. Slice everything thin so it cooks fast. Separate the white and green parts of the green onions.

Brown the pork. Heat 1 tablespoon oil in a large skillet or wok over medium-high. Add ground pork, season with a pinch of salt and pepper, and cook, breaking it up, until browned and cooked through, about 4–6 minutes. If using sliced tenderloin, sear in batches until just cooked. Transfer to a plate.

Sauté aromatics. Add the remaining oil. Toss in garlic, ginger, and the white parts of the green onions. Stir-fry for 30–45 seconds until fragrant, but not burned.

Cook the vegetables. Add firm veggies (carrots, peppers, mushrooms) first and stir-fry 2–3 minutes. Add quick-cooking ones (snap peas, shredded cabbage) and stir-fry another 1–2 minutes until crisp-tender.

Bring it together. Return the pork to the pan. Pour in the sauce and bring to a simmer to thicken slightly, about 30–60 seconds.

Add noodles and (optional) eggs. Add noodles and toss to coat. If using eggs, push noodles to one side, scramble the eggs on the empty side until just set, then mix everything together.

Finish and serve. Add the green parts of the onions. Toss, taste, and adjust seasoning with more soy sauce, pepper, or heat. Garnish with sesame seeds and extra green onions.