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 2 tablespoons 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.

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.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pork. Cook, without stirring, 3 to 4 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. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the pork is coated and cooked through. Turn off the heat; stir in the cooked vegetables and cooked noodles until thoroughly combined. Taste, then season with salt and pepper if desired. Serve the finished pork and noodles garnished with the sesame seeds. Enjoy!