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.

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice on an angle. Cut off and discard the root ends of the bok choy; thinly slice. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the black bean-chile sauce, soy sauce, vinegar, tahini, and 1 tablespoon of water.

In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the sliced bok choy and chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Transfer to a bowl; cover with foil to keep warm. Taste, then season with salt and pepper if desired. Wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pork. Cook, without stirring, 4 to 5 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

To the pot of cooked noodles, add the cooked pork, cooked vegetables, and sauce. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sesame seeds. Enjoy!