Remove any discolored outer leaves from bok choy and trim ends. Cut into 1/4" strips. We recommend thoroughly washing your bok choy, as it may contain incidental grit or pests. To completely clean, place in a bowl covered with water and massage. Drain and pat dry.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Pat sliced pork dry. Coarsely chop, then separate pieces. Season all over with 1/4 tsp. salt and 2/3 the cornstarch (reserve remaining for soup).

Place a medium pot over medium-high heat and add 1 tsp. olive oil.

Add bok choy and white portions of green onions to hot pot. Stir occasionally until bok choy is slightly tender, 1-2 minutes.

Add 2 1/2 cups water, ramen pork base, soy sauce, and Sriracha (to taste). Stir to combine and bring to a simmer.

While soup simmers, in a mixing bowl, combine remaining cornstarch and 1 Tbsp. water.

Once simmering, add cornstarch mixture to hot pot and stir occasionally until soup is slightly thickened, 1-2 minutes.

Remove from burner.

While soup cooks, continue recipe.

Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.

Add pork to hot pan. Stir occasionally until browned and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.

Remove from burner. Stir in orange sauce (to taste) until combined. Rest, 3 minutes.

While pork cooks, continue recipe.

Place noodles in a microwave-safe bowl and cover with a damp towel.

Microwave covered until heated through, 2-3 minutes.

Carefully remove from microwave.

Plate dish as pictured on front of card, topping noodles with soup and pork (to taste). Garnish with green portions of green onions. Bon appétit!