This quick version of the Chinese dish elevates easy-to-find instant ramen noodles. Pickles stand in for traditional fermented greens and the brine replaces the sugar that is usually in the recipe.
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 Tbsp 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 Tbsp of the soy sauce, the chopped pickles, 3 Tbsp of the pickle brine, and ¼ 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 Tbsp water with the remaining 4 Tbsp soy sauce, 3 Tbsp pickle brine, 2 Tbsp vegetable oil, the hot sesame oil and the remaining 1 tsp 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.