Cook the rice noodles according to the directions

Meanwhile, in a large nonstick skillet or wok, heat 1 tbsp olive oil over high heat and add the white pieces of bok choy, cooking for about 1-2 minutes, stirring often

Add the bok choy greens and stir for 1-2 minutes, until they have wilted

Remove the bok choy from the pan and add the remaining 1 tbsp olive oil, green onion whites, ginger, sriracha, and pork, cooking until the pork is no longer pink, about 5 minutes

Pour in the vegetable broth and sugar

In a small bowl, mix the cornstarch in water and add to the pan

Bring to a boil and cook, stirring often, until the sauce starts to thicken, about 3-5 minutes

Fold the cooked noodles and bok choy back into the pan, stirring until heated through

Serve immediately garnished with the remaining greens of the green onions and crushed red pepper flakes