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. 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 garlic. Core, then cut pepper into 1/4-inch slices. Cut bok choy into 1/2-inch pieces. Roughly chop cilantro. Whisk together tahini, soy sauce, hoisin sauce, chili garlic sauce and 1/3 cup hot tap water (dbl for 4 ppl) in a medium bowl 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. Sprinkle pork with Thai Seasoning and cook, stirring often, until fragrant, 1 min. Season with salt and pepper.

Reduce heat to medium. Add bok choy and peppers to the pan with pork. Cook, stirring often, until peppers are softened slightly but still crisp, 1-2 min Season with salt.

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

Divide pork noodles between bowls. Sprinkle with peanuts and cilantro.