Heat up Peanut Oil (2 tablespoon) in a pan, then whisk Egg (6) with Ground Black Pepper (to taste), Sriracha (to taste) and Kosher Salt (to taste). Scramble until just set, remove and reserve.
Add remaining Peanut Oil (2 tablespoon) to the hot skillet. Sauté White Onion (1) with Garlic Paste (1 tablespoon) and Fresh Ginger (1/2 teaspoon) until onions are translucent.
Add Green Cabbage (1 head), then season with Chili Paste (1 tablespoon), Sesame Oil (1 tablespoon), Hoisin Sauce (1 tablespoon), Ground Black Pepper (1 teaspoon) and Kosher Salt (to taste). Saute until the cabbage starts to soften.
Add Rice Noodles (12 ounce) and Chicken Stock (2 cup), and mix very well. After a few minutes, remove from heat, then check/adjust seasoning.
Add the scrambled eggs, mix lightly to combine everything.
Serve warm on plates or in bowls, garnished with additional sriracha if desired.