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 tbsp mild, 1 1/2 tbsp medium and 2 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.

While noodles cook, peel, then mince or grate 2 tsp ginger (dbl for 4 ppl). Core, then cut pepper into 1/4-inch slices. Cut bok choy into 1/2-inch pieces. Roughly chop cilantro. Add tahini, soy sauce, hoisin sauce, 1/3 cup hot water (dbl for 4 ppl) and 1 1/2 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.** Carefully drain and discard excess fat. 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 to the pan with pork. 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 peanuts and cilantro over top.