Mix the pork strips with 2 tablespoons light soy sauce, cooking wine and cornflour then marinate for 20 minutes. Bring a pot of water to the boil, stir in a pinch of salt and cook the noodles until al dente. Remove and immerse the noodles in cold water. Drain, stir in the sesame oil and mix well.
Heat a little oil in a wok. Add ginger and spring onion and saute until fragrant. Add the pork and stir fry until it turns opaque. Remove and reserve.
Reheat the oil (add a little more if necessary), add the noodles and stir fry for five minutes. Remove and reserve.
Heat the oil again, add the bok choy and stir fry until cooked. Add the pork, 1 tablespoon of light soy sauce, the dark soy sauce, sugar and vinegar. Mix well. Add the noodles, stir and serve!