In a small saucepan combine all the sauce ingredients
Mix together over a medium heat and simmer for 2 minutes
Break up the pork mince into a hot pan with a drizzle of oil over a medium high heat
Brown the pork, breaking up the mince well with a wooden spoon. You are looking for a fine texture of mince
Keep browning until the mince starts to caramelize, this takes about 10 minutes
Add the wok sauce, sesh oil and soy sauce. Cook off for another minute or so
Cook noodles in a pot of boiling water as per cooking instructions on the packet and drain well
See notes for more info regarding the noodles. We used these noodles from our local Asian grocer
Chop the bok choy finely. You can either blanch it towards the end of the noodles cooking or you can add to the mince to wilt slightly
To build the noodles traditionally the spicy sauce is spooned into a bowl
Then add the noodles and then top with the mince and greens
The noodles are then tossed through the sauce in the bowl at the table
You can then garnish with the chopped peanuts and coriander or spring onions
This recipe really benefits from using tahini or you can get sesame paste at an Asian supermarket but if you don’t have tahini you could substitute for smooth peanut or cashew butter
Traditionally Chinese black vinegar is use but we just substituted for rice vinegar or you could use balsamic
For the noodles you need to use a standard white wheat or egg noodle. Do not use rice noodles. You can also use fresh noodles found in the fridge section of an Asian supermarket. Blanch these in boiling water prior to serving