In a large bowl, mix together Pork, Light Soy Sauce, Chinese Cooking Wine, and Sugar. Set aside to marinate.
Prepare the stir-fry sauce. In another bowl, add in Light Soy Sauce, Oyster Sauce, Chinese Cooking Wine, Sesame Oil, and Dark Soy Sauce. Mix well and set aside.
Meanwhile, soak the Rice Noodles in warm water until a bit softened.
Boil a pot of water. Cook the Rice Noodles for about 3 minutes. Drain and rinse under cold water. Transfer to a large bowl. Add in Sesame Oil and toss the noodles well with your hands. Set aside.
In a wok, on high heat, add in the Vegetable Oil. Then add in the marinated Pork. Stir fry for a few minutes until the Pork is almost cooked. Then add in Garlic, Ginger, Sichuan Peppercorns, and Dried Chilies. Continue to toss for a minute.
Add in the Bok Choy and stir fry for half a minute. Then add the Rice Noodles to the wok and drizzle the stir fry sauce. Toss the noodles to coat well with the sauce. Add in Green Onions. Gently mix well.
Transfer to a serving plate or bowl. Garnish with more Green Onions and drizzle with some Laoganma Chili Crisp. Ready to enjoy!