Bring a large pot of water to a boil. Cook the ramen noodles according to the package instructions, strain and rinse well under cold water. Set aside.
Heat 2 tablespoons of the oil in a large skillet over high heat until shimmering. Add the ground pork and 2 teaspoons ginger and cook, breaking up the pork with the back of a wooden spoon, until lightly browned, about 3 minutes. Add 2 tablespoons of the soy sauce, the chopped pickles, 3 tablespoons of the pickle brine, and 1/4 cup water. Scrape up any browned bits from the bottom of the skillet and continue to cook until the liquid evaporates from the pan and the meat begins to brown again, about 4 minutes. Remove from heat.
Whisk 4 tablespoons water with the remaining 4 tablespoons soy sauce, 3 tablespoons pickle brine, 2 tablespoons vegetable oil, the hot sesame oil and the remaining 1 teaspoon ginger in a large bowl until well combined. Add the noodles and toss to coat. Top with the pork, toss to combine and serve immediately.
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