Cook your noodles according to the package directions, then drain and rinse them under cool water to stop the cooking. Set them aside. In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, brown sugar, and red pepper flakes if using. Set that sauce aside too so everything is ready to go.

Heat the neutral oil in a large wide skillet over medium-high heat until it shimmers. Add the ground pork in one layer and let it sit undisturbed for about 2 minutes so the bottom develops a brown crust. Then break it apart with a wooden spoon and continue cooking, stirring occasionally, until no pink remains, about 5 to 6 minutes total. A wide skillet is key here because you want the pork to brown and sizzle, not steam.

Push the cooked pork to one side of the pan. Add the garlic and ginger to the empty space and cook, stirring constantly, for about 30 seconds until fragrant. Then stir the garlic and ginger into the pork.

Add the bok choy to the pan and toss it with the pork. Cook for 2 to 3 minutes, stirring frequently, until the bok choy turns bright green and the white stems are just tender but still have a little bite. You do not want them fully soft.

Pour the sauce over the pork and bok choy and stir to coat everything evenly. Add the cooked noodles and toss to combine. If the noodles look dry or start to clump, add 1 to 3 tablespoons of water and toss again over the heat for about 1 minute until everything is glossy and well coated.

Taste and adjust with an extra splash of soy sauce if it needs more salt. Divide into bowls and top with sliced green onions, sesame seeds, and a halved soft-boiled egg if you are using one. Serve right away while the noodles are still hot.