For the Pork:

1. Combine the soy sauce, oil, sugar, sesame oil, hot sauce, scallions, garlic, and ginger in a large bowl or baking dish. Add the pork, submerge in the marinade, cover and refrigerate for 6-8 hours.
2. Remove the pork from the fridge and allow it to sit at room temperature for at least 15 minutes. Meanwhile, pour the marinade into a small saucepan and bring to a boil. Once boiling, reduce to a simmer, and allow to cook for 15-20 minutes. It should thicken and cook down slightly (this also makes it safe to use again).
3. Preheat the oven to 425°F. Pat the pork dry with paper towels and place on a roasting rack in a shallow baking dish. Drizzle the pork lightly with avocado oil and season with salt and pepper. Roast for 20-30 minutes, brushing with the boiled marinade a couple times while baking, until the internal temperature on a meat thermometer reads 140°F.
4. Remove from the oven, tent with tin foil, and allow the meat to rest for 10-15 minutes before slicing. The internal temperature should go up to around 145°F during this time. Thinly slice and keep warm (tent with foil) until you are ready to serve.

For the Noodles:

1. While the pork is roasting/resting, cook the noodles until el dente in salted boiling water. Drain completely and set aside.
2. Heat the oil in a large skillet or wok and when hot, add the garlic and ginger. Cook for 30 seconds and then add the noodles, soy sauce, and honey. Stir-fry everything for 1 minute.
3. Whisk the wasabi paste with a couple tablespoons of water in a small bowl.
4. Remove the pan from the heat, add the wasabi mixture and a drizzle of sesame oil. Add in the sliced cucumber and half of the scallions and sesame seeds. Toss the noodles to coat and taste for seasonings (adjust as needed).
5. To serve, put the warm noodles in serving bowls, top with the thinly sliced pork, and then garnish everything with the remaining scallions and toasted sesame seeds. Serve immediately while warm.