Gather all ingredients and equipment.

Soak the noodles in enough hot water to cover by 1 inch for 20 minutes. Use kitchen shears to cut the noodles into 3 to 4-inch pieces and drain thoroughly in a colander for 10 minutes.

Whisk together the soy sauce, rice wine vinegar, mirin, and chili paste in a medium bowl.  Add the cornstarch and mix until combined. Add the pork (or your meat of choice) and mix until thoroughly integrated. Set aside for 30 minutes.

Place a 12-inch sauce pan or wok over high heat for 1 minute. Add the oil and swirl to coat the bottom and sides of the pan. Once the oil shimmers, add the meat mixture. Stir constantly for 2 minutes, breaking the meat up into very small pieces.  Cook until the meat is golden brown, approximately 2 minutes. Reduce the heat to medium-high and add the broth. Cook until reduced, approximately 3 minutes.

Slowly add handfuls of the noodles to the pan, tossing with the meat mixture until combined and the pieces of meat cling to the noodles and no liquid remains.