Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Halve the lime crosswise. In a bowl, whisk together the peanut butter spread, black bean-chile sauce, the juice of both lime halves, and 2 tablespoons of water.

Heat a large pan (nonstick, if you have one) on medium-high until hot. Add the pork. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned.

To the pan, add the sliced carrots and sautéed aromatics (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the pork is browned and cooked through and the carrots are slightly softened. Add the chopped bok choy stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.

Using your hands, carefully separate the noodles. To the pan, add the noodles, chopped bok choy leaves, and sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined and the noodles are heated through. Turn off the heat. Serve the finished noodles garnished with the sesame seeds. Enjoy!