Place pork mince, ginger, garlic, egg yolk, cornflour, and 1 tablespoon oyster sauce in a bowl. Shape into golf ball size balls. Place on a plate. Refrigerate for 30 minutes.
Place noodles in a heatproof bowl. Cover with boiling water. Stand for 3 minutes. Using a fork, separate noodles. Drain well.
Heat peanut oil in a large frying pan over medium heat. Cook meatballs for 3-6 minutes or until lightly browned and cooked through. Transfer to a plate. Cover to keep warm.
In a saucepan, add stock, remaining oyster sauce, and 2 cups water over high heat. Bring to a boil. Add snow peas, carrot and beans, and sesame oil. Cook for 3 minutes, or until vegetables are tender. Place noodles in bowls. Ladle broth and vegetables over noodles. Top with meatballs.