Cook noodles in boiling water according to the package instructions. Remove from water when al dente and set aside, tossing with a dash of peanut oil.
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 tablespoon of peanut oil and grated ginger, and stir fry until ginger is fragrant.
Add ground pork and white scallions and stir try until pork is no longer pink.
Add the bean sauce and sugar mixture and cook and stir for about 2 minutes.
Add cooked noodles and green scallions to the pan and toss until noodles are evenly coated with sauce.