Incorporates Korean chili paste for a sweet-heat profile with chewy wheat noodles.
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Bring a large pot of salted water to a boil and cook the wheat noodles according to package instructions.
In a small bowl, whisk together the gochujang, peanut butter, soy sauce, and sesame oil until a smooth paste forms.
Heat a large skillet over medium-high heat and brown the ground pork until fully cooked and slightly crispy.
Add the minced garlic and grated ginger to the pork, sautéing for 1 minute until fragrant.
Pour the chicken broth and the prepared gochujang sauce into the skillet, stirring to combine and simmer for 3 minutes.
If using bok choy, blanch it in the noodle water for the last 2 minutes of cooking, then drain both.
Add the cooked noodles to the skillet and toss thoroughly to coat every strand in the spicy sauce.
Garnish with sliced green onions and sesame seeds before serving hot.
