Make the dough: Combine the flour, eggs, and salt in a mixer on low speed for 2-3 minutes. Knead the dough by hand until it comes together (about 6 minutes). Finish kneading in the mixer for another 2-3 minutes until the dough is smooth and no dry flour remains.

Let the dough rest: Place the dough in a mixing bowl, cover with plastic wrap, and let it rest for 20 minutes. (If the room is cold, let it rest longer.)

Roll out the dough: Shape the dough into a rectangle. Dust with flour (bread flour or cornstarch works well to prevent sticking). Use a rolling pin to roll the dough to your desired thickness (about 1.2 mm).

Cut the noodles: Lightly dust both sides of the rolled dough with flour. Fold the dough in half twice, then cut into noodles of your preferred width. Dust the cut noodles with flour and gently separate them.

Sauté aromatics: Heat a pan with a little oil and sauté the garlic until fragrant. Add the ground pork and cook until about 80-90% done.

Make the sauce: Add the doubanjiang and red miso, stirring to combine. Then add the sesame paste and chili oil.

Simmer: Add the onion and stir-fry. Pour in enough water to cover all the ingredients. Cover and simmer until boiling. Before serving, add the chopped scallions or scallion strips for color. You can also sprinkle with toasted white sesame seeds and drizzle with sesame chili oil for extra flavor.