Place the sesame seeds in a mortar and use the pestle to coarsely crush them. Mix in the sugar, soy sauce, and sesame oil. Set this sesame seed paste aside until needed. Place the pork and chili sauce in a small skillet and set over medium-high heat. Stir and cook until the pork is crumbly and cooked through. Stir in the beans sprouts, and then remove from the heat.
Place the stock, garlic, and ginger in a pot and bring to a boil. Remove from the heat and stir in the miso. Set the stock mixture aside until needed. Bring a pot of water to a boil to cook the noodles. Set the miso stock mixture and pork topping mixture over low heat. Discard the flavour packet that came with the noodles (if it contained one), or save for another use. Add the noodles to the boiling water and cook until just tender, about 3 minutes, and then drain well.
Divide the sesame seed paste between two large Asian-style soup bowls. Divide and strain an equal amount of the miso broth into each bowl. Now set an equal amount of noodles in each bowl. Top the noodles with the pork/bean sprout mixture. Garnish each bowl with two halved boiled eggs, a generous amount of green onion, and 2 to 3 squares of nori, if using. Enjoy!