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1
Trim bok choy and separate dark green tops from white stems; leave tops whole and thinly slice stems.
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2
Peel ginger and finely chop half of it.
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3
Slice remaining ginger into thin matchsticks.
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4
Bring a large pot of salted water to a boil.
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5
Add noodles and cook according to package instructions.
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6
Drain and run under cool water; drain again.
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7
Heat 1 tablespoon peanut oil in a large skillet over medium-high heat.
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8
Add pork and cook, breaking up with a fork, until golden and cooked through, about 10 minutes.
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9
Season with salt, 1 1/2 tablespoons soy sauce and 1/2 tablespoon rice wine vinegar.
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10
Use a slotted spoon to transfer meat to a bowl.
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11
Add remaining 1 tablespoon oil to skillet.
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12
Stir in half the scallions, the finely chopped ginger, the garlic and the chile.
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13
Cook until fragrant, about 1 minute.
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14
Add bok choy stems and a pinch of salt.
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15
Cook until bok choy is almost tender, about 2 minutes.
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16
Toss in leaves and return pork to skillet.
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17
Toss noodles, remaining 1/4 cup soy sauce and 1 1/2 tablespoons rice vinegar into the pan.
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18
Cook until just warmed through.
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19
Transfer to a large bowl and toss with remaining scallions, sesame seeds, sesame oil and herbs.
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20
In a small bowl, combine ginger matchsticks with just enough black vinegar to cover.
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21
Serve ginger mixture alongside noodles as a garnish.
