This is our take on Malaysian hakka mee, a simple but flavorful umami-filled dish of noodles topped with ground pork and minced mushrooms. To balance the deep, rich notes of the sauce, we make quick-pickled jalapeño chilies, which add heat to cut through the dish's savoriness, while sliced scallions offer herbal freshness. Almost any variety of Asian wheat or egg noodle works here so long as the strands are substantial enough to support the sauce. Because the pork and mushrooms tend to fall to the bottom of the bowl, it's best to portion the cooked noodles into individual bowls, then spoon sauce onto each.