Prepare noodles according to packet instructions and then toss with a little sesame oil to prevent them from sticking and set aside (Heat a pot of water over high heat to boil. Add the noodles and allow to rest for a few seconds. Then use tongs to gently shake the noodles apart. Once the noodles are separated, drain and transfer to a bowl.)Make sauce: Stir bean sauce, hoisin, soy sauce and Shaoxing wine in a bowl to combine, then add stock and whisk to combine.Heat oil in a wok a large skillet or large frying pan over medium-high heat, add white part of spring onion, shallot, ginger and garlic and stir-fry until fragrant ( approx 1 minute).Add pork and continue stir-frying, breaking up clumps with a wooden spoon, until browned (approx 3-4 minutes).Stir in the greens and cook until bright green and starting to wilt ( approx 1-2 min)Pour the sauce into pan and simmer until sauce reduces (3-5 minutes).Add noodles and toss well to coat. Serve hot with extra sliced green onions and sesame seeds or your choice of toppings and garnishes.