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Combine the soy sauce, sriracha, vinegar, sugar, ginger, 2 tsp worcestershire sauce, and 1/2 cup water. Mix well. Set aside to use later as a sauce.
Combine the flour, baking soda, mirin, and 1 cup water.
Heat a large skillet and saute the noodles in 1 tbsp peanut oil and sprinkle with 1 tbsp worcestershire sauce.
Keep warm. Heat a large non-stick pan over moderate heat with 1 tbsp of peanut oil.
Add enough batter to cover the bottom in a thin pancake. Lay down the pork and then cover with the cabbage and sprouts, leaving room to see the pork through the layer.
Cook until the pork is no longer pink. Sprinkle with 3 tbsp more of the batter. Cook 1 minute longer.
Slide out of the pan. Cut in half and place on plates. Top with the noodles.
Meanwhile cook 2 eggs sunnyside up. Place over noodles. Serve with the sauce.