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Rinse peanuts under cold water and drain. Heat oil in a large frypan over medium- low heat. Add peanuts and cook, stirring occasionally, for 4-5 minutes until softened slightly. Remove with a slotted spoon and set aside. Season with salt flakes.
Place stock in a medium saucepan and bring to the boil over high heat. Reduce heat to medium-low. Stir in vinegar and soy sauce.
Discard oil from frypan, leaving 1 tbs oil. Heat over high heat. Add pork and stir-fry for 5-6 minutes until well browned. Add garlic, doubanjiang and sugar and stir-fry for 2 minutes, or until caramelised.
Meanwhile, bring a large saucepan of water to the boil. Cook bok choy, in 2 batches, for 30 seconds or until just wilted. Divide noodles and bok choy between bowls. Add hot stock and pork mixture. Top with coriander and peanuts and serve with crispy chilli oil.