Follow the steps under "Dependent Recipes" for Basic Asian Stock.
MAKING THE SESAME PASTE
In a small mixing bowl, whisk together the sesame paste, sesame oil, miso, vinegar, chili-garlic sauce, and sugar until the sugar is completely dissolved.
MAKING THE SAUCE
In a medium saucepan, heat the vegetable oil over high heat. Stir-fry the garlic and shallot until fragrant and golden, 1 to 2 minutes.
Add the ground pork and stir-fry to break it up. Add the cabbage and stir-fry until the meat is cooked through, about 2 to 3 minutes.
Add the stock and soy sauce and bring to a boil.
Turn off the heat, stir in the sesame paste mixture, and continue stirring until the sauce is well blended. Cover until ready to serve.
MAKING THE NOODLES
Bring a pot of water to a boil over high heat, and cook the noodles until tender yet firm, about 3 minutes for dried udon, 10 seconds for fresh udon, or 2 minutes for fresh Chinese noodles. Drain the noodles and divide among large soup bowls or plates.
Drain the noodles and divide among large soup bowls or plates.
Spoon an equal amount of the pork sauce over each serving, and drizzle lightly with hot chili oil, if desired.
Garnish with peanuts, sliced scallions, and cilantro leaves.