Fill a large pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the mushrooms. Cut off and discard the root ends of the bok choy; thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon of zest (or 2 teaspoons for 4 servings). Halve the lime(s) crosswise. In a bowl, combine the hoisin sauce, sesame dressing, soy glaze, and as much of the lime juice as you'd like.

In a medium nonstick pan (or large for 4 servings), heat 2 tablespoons of olive oil (or 4 tablespoons for 4 servings) on medium-high until hot. Add the chopped peanuts, lime zest, and up to half the chili crisp, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted and fragrant. Transfer to a bowl. Wipe out the pan.  

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced bok choy and sliced white bottoms of the scallions; season with salt and pepper if desired. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to the pot of cooked noodles. Add the cooked pork and sauce. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the chili-lime peanuts, sliced green tops of the scallions, and as much of the remaining chili crisp as you'd like. Enjoy!