Cook the noodles according to the package instructions. Drain the noodles and rinse them under cold water, add sesame oil and toss to coat, set aside until needed.
In a wok or a large deep pan, heat the vegetable oil, then add the pork and brown until no longer pink, add the white parts of the onion, ginger, the crushed peppercorns and garlic, cook for 1-2 minutes.
Then add in the stock, chilli oil, vinegar, dark soy sauce and the hoisin sauce, bring to a boil and let the liquid reduce, then add chopped bok choy and spinach, cook for 2-3 minutes over medium heat. Now it’s time to bring the noodles to the pan. Stir them in and let them heat through. Finish off with a drizzle of sesame oil.
Serve topped with sliced green onions, roasted peanuts and Chinese chilli oil on a side.