This is a dish I cooked up as an alternative to a weekly spaghetti. Started with noodle and always an easy pick I went with an asian start of yakisoba noodles. With a sauce I wanted a light flavor so I made a ponzu sauce which has a great lemon taste to it. Since the sauce is light I decided on a thin shaved pork shoulder for the protien. Braised bok choy in sesame oil and soy sauce until just slightly crisp. Started some onions in the wok, sweated them down then added some chanterelle mushrooms. Add the pork shoulder and cooked through. Then add chopped thai basil and added the noodles and steamed with ponzu sauce, then add the bok choy, plate and garnish with some fresh bean sprouts to keep the palet clean and add an sweet taste to the dish.