Fill a medium pot (or large for 4 servings) 3/4 of the way up with water. Cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Cut off and discard the root ends of the bok choy; roughly chop. In a bowl, whisk together the tahini, soy glaze, ponzu sauce, 2 tablespoons of water (or 4 tablespoons for 4 servings), and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the pork. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned. Carefully drain off and discard any excess oil. Add the chopped garlic, sautéed aromatics (carefully, as the liquid may splatter), and chopped bok choy. Cook, stirring frequently, 2 to 3 minutes, or until the bok choy is softened and the pork is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 3 to 5 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; add the sesame oil and stir to thoroughly coat.

To the pot of dressed noodles, add the sauce and cooked pork and bok choy; season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the noodles are thoroughly coated and combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sesame seeds. Enjoy!