This flavor-packed twist on pasta and meatballs trades spaghetti and marinara for ramen noodles and a garlicky ginger-chili sauce.
Prepare the Meatballs: Using hands, gently mix together pork, scallions, garlic, ginger, soy sauce, and rice vinegar in a medium bowl to combine. Form mixture into 20 (about 1 1/2 tablespoons each) meatballs. Heat 2 tablespoons of the canola oil in a large skillet over medium-high. Add meatballs to hot oil, and cook, turning often, until browned on all sides and cooked through, 4 to 5 minutes. Transfer to a plate lined with paper towels, and cover with aluminum foil to keep warm. Wipe skillet clean.
Prepare the Ramen: Bring 4 cups of water to a boil in a large saucepan over medium-high. Add ramen noodles, and cook, stirring to separate noodles, about 2 minutes. Drain noodles, reserving 3/4 cup cooking liquid. Toss cooked ramen with remaining 1/2 teaspoon canola oil; set aside.
Prepare the Sauce: Whisk together soy sauce, garlic, ginger, chili sauce, rice vinegar, mirin, cornstarch, and jalapeño in a small bowl until smooth. Add reserved noodle water to wiped skillet, and bring to a boil over medium-high. Whisk sauce ingredients quickly, and add to boiling liquid in skillet, whisking until combined and mixture begins to thicken in skillet. Add 1/2 cup of scallions to skillet, and reduce heat to medium. Add noodles and meatballs to skillet, giving the skillet a shake to coat noodles and meatballs in sauce. Remove from heat. Sprinkle with remaining scallions, and more chopped jalapeño as desired. Sprinkle with sesame seeds, if desired.