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1
To make the roast pork, preheat the oven to 325 degrees.
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2
Place the ribs on a roasting pan. Combine the brown sugar, ginger, salt, pepper and cayenne in a small bowl; rub the seasonings on the ribs to coat on all sides.
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3
Roast the pork about 45 minutes at 325 degrees or until an instant read thermometer inserted into the thickest part of the meat registers 140 degrees.
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4
To make the soup, cut the bok choy stalks into thin slices, discarding the hard core. Cut the leaves into thin 1/2-inch wide strips. Set both stalks and leaves aside.
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5
Heat the sesame and vegetable oil in a 3 to 4-quart saucepan over medium heat. When the oil is hot, add the bok choy stalks, carrots, and ginger, and cook over medium heat 3 minutes, stirring occasionally; add the mushrooms and cook 2 to 3 minutes more until the vegetables are softened.
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6
Add the chicken broth, soy sauce and Sriracha; cover, bring the broth to a boil. Add the noodles and the pork; stir well to prevent the noodles from sticking together. Reduce the heat and simmer, partially covered about 5 minutes.
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7
Add the bok choy leaves and scallions; partially cover and adjust the heat to simmer the soup. Cook about 3 to 5 minutes more or until the noodles and vegetables are tender. Transfer noodles, meat, and vegetables to 2 serving bowls. Ladle the broth into the bowls and serve. Serves 2.
