Five-Spice Pork Noodles

1 tbsp oil, divided; 250g pork, sliced; 1tsp chinese five spice powder; 1 red onion, cut into thin wedges; 1/2 red bell pepper, seeded and sliced; 1tbsp grated ginger; 1 clove gralic, crushed; 220g noodles, cooked according to package directions, drained; 1 bunch bok choy, trimmed, stems and leaves chopped; 1/4 cup oyster sauce; 1 tbsp shaoxing wine
Heat half of the oil in a large wok or frying pan over high heat. Stir-fry pork and spice for 2 to 3 minutes or until well-browned. Transfer to a plate and set aside. Heat remaining oil in a wok over high heat. Stir-frty onion, bell pepper, ginger, and garlic, about 1 to 2 minutes or until just tender. Return pork to wok with noodles, bok choy stems, sauce and wine. Stir-fry for 1 to 2 minutes, to heat through. Add boknchoy leaves, tossing for 1 minute or until wilted.