Ginger Pork Noodles

This is a made up recipe of necessity (loosely based on a few other recipes...)  Measurements aren't exact
You could add some sriracha hot sauce or crushed red pepper, but I'm cooking for the kids who don't like much heat

1 lb ground pork (or turkey or beef)
3 garlic cloves, minced
2 Tbs sliced fresh ginger (I used some pickled ginger I found at the Asian Market)
1 Tbs soy sauce
1 Tbs fish sauce

Wide rice noodles (I used triangular shaped Rice Flakes from the asian market)~soak in cool water x 1 hour then drain.  Noodles should be a bit firm still (they'll finish cooking later)

1 Tbs oil
3 heads baby Bok choy (or 2 heads regular bok choy), chopped and stems separated from leaves
2 leeks (or 1 onion), sliced
1 small can sliced bamboo shoots

2 Tbs soy sauce
1 Tbs hoisin sauce
1/2 cup water (or white wine or chicken broth)

Brown ground pork in a large pan (or wok)  When nearly cooked through, add garlic, ginger, and sauces and cook until pork is done.  Remove to a bowl.

In same pan, heat oil and stir fry bok choy stems and leeks for 4-5 minutes until starting to soften and brown.  Add bamboo shoots and boy choy leaves and quickly stir fry until leaves begin to wilt.  Add meat mixture, sauces, water, and noodles to pan and stir well.  Cover and simmer x 5 minutes (or until liquids or absorbed and noodles are nice and soft...may need to keep adding water and cooking until noodles are done.  Careful not to overstir~rice noodles are delicate)