16ouncesfresh Chinese wheat noodles or 8 ounces dried Chinese noodles or substitute spaghetti
Bring a large pot of salted water to a boil.
Meanwhile, make the sauce. Combine the chili paste, 1/4 cup oil, vinegar, soy sauce, sugar, and minced scallions in a large bowl and stir to mix well.
Heat the 1 tablespoon vegetable or peanut oil in a large skillet or wok over high heat. Add the pork and sautéed until browned, about 3 minutes. Drain if there is any liquid in the pan, then return to the pan. Stir in the preserved vegetables or pickles, arugula (if using) and the garlic, and cook for another minute. Add the rice wine and stir until it is evaporated, about 1 minute. Add the broth and bring to a simmer, then remove from the heat.
Add the noodles to the boiling water and cook according to package directions (fresh usually take about half as long as dried). Drain.
Stir the sauce to re-combine, then add the noodles to the sauce and toss to coat. Add the pork mixture and toss again. Serve hot, in shallow bowls, sprinkled with the peanuts and sliced scallions.