Heat the vegetable oil and sesame oil in a large soup pot or Dutch oven over medium-high heat.
Add the ground pork and cook, stirring often while breaking the meat up into crumbles, for about 5 minutes, or until cooked through. Drain any excess fat from the pot.
Add the sliced white portion of the bok choy, ginger, minced garlic, and sriracha sauce then cook, stirring constantly, for 1 minute.
Add the chicken broth, scallions, and soy sauce then bring to a boil.
Add the noodles and reduce heat to simmer and cook for 1 minute, stirring often, to break up the noodles.
Add the chopped green portion of the bok choy and simmer for another minute.
Ladle into bowls and season with freshly cracked black pepper, to taste. Serve immediately with additional sriracha, chile oil, and soy sauce on the side, if desired. Enjoy!