Prepare a large bowl of ice water (if you're going to be serving your noodles with bean sprouts; otherwise, omit this step).
Bring a large pot of salted water to boil; if using bean sprouts, blanch in boiling water for a few minutes, then pull the bean sprouts out of the pot with tongs and immediately plunk into ice water.
Bring the water back up to a boil and add noodles, stirring occasionally. Cook according to the package directions.
While noodles are cooking, heat olive oil over medium-low heat, then add garlic and shallots and saute until translucent.
Add minced pork and saute 7-9 minutes until pork is cooked through. Stir in miso and sweet bean paste (note: the sweet bean paste may be really salty, so add it a little bit at a time to make sure you don't over sauce the meat).
Remove from heat. Divide the noodles into 4 bowls and top with the minced meat topping. Serve with chili oil, cucumbers, balsamic vinegar, spring onions, cilantro and bean sprouts (if using).
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2017/06/easy-weeknight-dinner-chinese-minced-pork-noodles.html