Bring a large pot of water to a boil. Add the noodles and cook for 2 minutes less than the label directs. Drain.
Meanwhile, heat 1 tablespoon of the sesame oil in a wok or large nonstick skillet over a high heat. Add the pork and cook, stirring occasionally, until cooked through, 3 to 4 minutes. Remove the pork to a plate and set aside.
Add the remaining sesame oil to the wok. Add the cabbage, bell peppers, snow peas, garlic powder, chile paste and half of the scallions; cook, tossing every 20 seconds, until the vegetables are crisp-tender, 2 to 3 minutes total.
Meanwhile, whisk together the soy sauce, stock and cornstarch in a small bowl. Add to the wok and stir until the mixture boils and thickens.
Return the pork to the wok, add the noodles and toss with the vegetables and the sauce. Garnish with the sesame seeds and remaining scallions.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.