Te Kei's Restaurant Shanghai Pork Noodles

Source: Chef Bob Burkhart, Te Kei's Restaurant, Tulsa, Oklahoma

1 ounce vegetable oil
1/2 teaspoon ginger, minced
4 ounces roast pork
1 cup bok choy, julienned
2 ounces hoisin sauce
Splash of rice wine
1/4 cup green onion, cut into 2-inch segments
8 ounces thin or medium egg noodles

Heat oil in wok or heavy saut