Cook noodles in boiling water according to package instructions. Remove from water when al dente and set aside, tossing with a dash of peanut oil.
Peel and mince the ginger (if using fresh ginger - see notes).
Chop scallions and separate into white and green parts.
Mix the sugar and bean sauces and set aside.
Heat wok (or large skillet) until a drop of water skitters across the surface. Add a tbsp of peanut oil, add the ginger, and stir fry until ginger is fragrant.
Add pork and white scallions and stir try until pork is no longer pink.
Add bean sauce/sugar mixture and cook and stir for about 2 minutes.
Add noodles and green scallions to the pan and toss until noodles are evenly coated with sauce.
Add chili oil (if desired), and toss again.