1.Place soy sauce, kecap manis, lime zest and juice, garlic, chilli and ginger in medium bowl and stir to combine. Add diced pork and stir to coat. Set aside for 10 minutes to infuse.
2.Prepare noodles according to packet instructions (they need to be cooked until almost soft).
3.Heat half the oil in wok over high heat. Use tongs to transfer marinated pork slices to wok (leaving excess marinade in bowl as you do so). Cook pork in 2 batches for about 2 minutes, until golden in colour but not cooked through. Remove from wok and set aside.
4.Heat remaining oil in wok, add spring onions, broccolini and pak choy and toss for 1 minute. Add stock and remaining marinade to wok and bring to boil for 1 minute.
5.Add noodles and return pork to pan. Cook for a further couple of minutes until cooked through. Stir through most of the bean shoots and coriander.
6.Place into serving bowls, top with remaining bean shoots and coriander, and sprinkle with chopped peanuts.