- Bring about 2 quarts water to a boil in a large pot over high heat. Add noodles, return to a rolling boil and cook according to package directions until al dente. Carefully pour the noodles into a colander and rinse with several changes of cold water. Shake well to remove excess water.
- Return the noodles to the unwashed pot, add sesame oil and toss until well combined. Set aside.
- Place pork in a shallow bowl. Add cornstarch, 1 teaspoon rice wine, 1 teaspoon soy sauce and 1/4 teaspoon salt; toss well to coat.
- Combine chili-garlic sauce and the remaining 1 tablespoon each rice wine and soy sauce in a small bowl.
- Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
- Swirl in 1 tablespoon peanut oil and add ginger; using a metal spatula, stir-fry until the ginger is fragrant, about 10 seconds.
- Push the ginger to the sides of the wok, carefully add the pork and spread evenly in one layer.
- Cook undisturbed for 1 minute. Stir-fry until the pork begins to brown, about 1 minute.
- Add bok choy and mushrooms; stir-fry until the bok choy is just wilted but the pork is not cooked through, about 1 minute.
- Swirl the remaining 1 tablespoon peanut oil into the wok.
- Add the noodles and stir-fry until just combined, about 15 seconds. Stir the soy sauce mixture and swirl it into wok.
- Add scallions, cilantro and the remaining 1/4 teaspoon salt; stir-fry until the pork is cooked through and the noodles are heated through, about 2 minutes.