Method :
Place the lean pork in a small dish with the pork seasoning ingredients and mix well. Set aside for 20 minutes.
Brig 11/2 quarts of water to a boil, add the noodles, and return the water to a boil. Add 1/2 cup of cold water, bring the water back to a boil again, then cook the noodles until tender, testing frequently after the first 2 minutes. Drain in a colander and set aside.
Heat the oil in a wok or skillet over high heat until a haze of smoke floats over the pan. Add the peppercorns and garlic, reduce the heat to medium-low, and cook for 11/2 minutes over medium heat. Remove peppercorns and garlic with a wire ladle and discard.
Increase the heat to high. Add the seasoned pork and fat pork and stir-fry on high heat 3 times, until cooked, using a spatula or metal spoon to break up the meat. Add the scallion and ginger and stir-fry briefly.
Combine chicken stock and cornstarch, pour into the pan, and cook on high heat, stirring constantly, until thickened. Season to taste with salt and pepper.
Divide the noodles among shallow bowls and spoon on the sauce. Dilute extra Hoisin sauce with a little cold water to serve on the side.
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