Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Heat Guide for Step 2 (dbl for 4 ppl): 1/3 tbsp mild, 2/3 tbsp medium and 1 tbsp for spicy! Add noodles to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Drain and return noodles to the same pot, off heat.

Meanwhile, peel, then mince or grate 2 tsp ginger (dbl for 4 ppl). Core, then cut pepper into 1/4-inch slices. Roughly chop cilantro. Add tahini, soy sauce, hoisin sauce, 1/3 cup hot water (dbl for 4 ppl) and 1 tbsp chili garlic sauce to a medium bowl. (NOTE: Reference heat guide.) Whisk until smooth.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Add garlic puree and ginger to the pan with pork. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.

Push pork to one side of the pan. Add bok choy and peppers. Cook, stirring often, until peppers soften slightly but are still tender-crisp, 1-2 min. Season with salt and pepper.

Add sauce mixture to the pan with pork and veggies. Cook, stirring constantly, until sauce comes to a simmer. Add noodles. Cook, tossing until noodles are coated and sauce thickens, 1-2 min. Season with salt and pepper, to taste.

Divide pork noodles between bowls. Sprinkle cilantro over top.