Prepare the pork sauce

In a small bowl, whisk soy sauce, rice vinegar, Chinese five-spice powder, and hoisin. Set aside.

Prepare the dan dan sauce

In a large bowl, mix creamy peanut butter, soy sauce, rice vinegar, chili oil, hot water, and Chinese five-spice powder until smooth. Set aside.

Cook the pork

1. In a large skillet or wok, heat oil over high heat. Add pork and garlic.
2. Crumble and brown pork for 7–9 minutes, then turn off the heat and add pork sauce.
3. Mix the pork sauce and cooked pork well, letting the sauce reduce slightly in the pan. Keep warm.

Prepare the noodles and bok choy

1. In a large sauce pan, boil water and cook noodles as directed.
2. Transfer noodles with tongs or a spider skimmer into the dan dan sauce.
3. Bring water back to boil and add salt.
4. Blanch the bok choy for 1 minute, then drain. Remove bok choy with tongs or a skimmer.

Putting it all together

Distribute the dan dan noodles between 4 bowls. Top each with the hot pork mixture and bok choy, then serve.

* Ground pork is safe to eat when cooked to 160°F.