Prepare the ingredients per the instructions above.

Place ground pork, black pepper, soy sauce, and vinegar in a medium bowl and mix everything together. Let sit at room temperature for at least 10 to 15 minutes.

Bring a large pot of water to a boil. Meanwhile, heat vegetable oil in a large skillet over medium-high heat until shimmering. Add the pork mixture, garlic, chili oil, and oyster sauce. Cook, breaking up the pork into small crumbles, or until the pork is no longer pink, 4 to 5 minutes.

Add 1/4 cup water. Reduce the heat to medium-low and cook until almost all of the water has evaporated and the mixture looks saucy, not watery, 4 to 6 minutes. Reduce the heat to the lowest setting to keep warm.

Add the noodles to the boiling water and cook according to the package instructions. Drain well.

Portion the noodles. Drizzle sesame oil over the noodles and toss to combine.

Portion the pork and its sauce over the noodles. Arrange the scallions and seaweed strips on top. Place 1 egg yolk in the center of each bowl.

Serve with lemonade.