Doused in a lip-smacking and sesame-scented spiced sauce that's tossed with fragrant pork mince, these Chinese-style noodles are named after the pole on which they were once carried by hawkers. They come together quickly to bring streetfood flavour to your table.
Finely grate ginger and garlic and place in a frypan with chilli flakes and vegetable oil. Heat over medium heat until sizzling. Cook, stirring constantly, for a further 30 seconds or until ginger and garlic is lightly golden. Carefully transfer to a heatproof bowl and add sesame oil. Set aside to cool slightly. Wipe out pan.
Trim ends from bok choy and separate leaves. Place noodles and bok choy in a heatproof bowl and cover with boiling water. Set aside to soften for 2 minutes. Drain well and set aside.
Add peanut butter, rice wine vinegar and soy sauce to the cooled chilli oil and stir well until combined and emulsified.
Thinly slice spring onions, keeping the white and green parts separate. Heat a frypan over medium-high heat and add pork mince. Cook, stirring and breaking up any lumps with a wooden spoon, for 7–8 minutes or until caramelised. Add white spring onion and cook for 2 minutes or until softened slightly.
Stir 20ml (1 tablespoon) dan dan sauce and 20ml (1 tablespoon) water through pork and simmer for 30 seconds or until coated and reduced slightly.
Divide noodles and bok choy between bowls and top with pork. Spoon over remaining dan dan sauce and sprinkle with green spring onion.