1. Start making the crispy pork by slicing 100g pork into thin strips. Heat 5ml (1 tsp) sesame oil in a pan over medium-high heat. Add the pork and cook it until it turns crispy flipping halfway through. Transfer the pork to paper towels to drain off the excess oil and set it aside

2. In a small bowl mix 30ml (2 tbsp) peanut butter 15ml (1 tbsp) sriracha 30ml (2 tbsp) soy sauce and 30ml (2 tbsp) balsamic vinegar until smooth. Keep this sauce aside

3. In a large pan bring 475ml (2 cups) chicken broth to a medium heat. Add the egg noodles and cook them until al dente according to the package instructions. Drain the noodles and set them aside

4. In the same pan add another 5ml (1 tsp) sesame oil. Toss in 1 head of bok choy and stir fry it until it wilts about 3-4 minutes. Season with salt as needed

5. To serve lay the cooked noodles on a plate then pile the wilted bok choy on top. Add the crispy pork over the vegetables and pour the peanut sauce evenly on top. Sprinkle salted peanuts for garnish if you like