In a bowl, marinate the pork with the beans, 2 tablespoons of the soy sauce and 1 teaspoon of the sambal for 30 minutes.
In a saucepan, simmer the chicken stock with the ginger, sugar, one-third of the garlic and the remaining 2 tablespoons of soy sauce and 1/2 teaspoon of sambal over low heat until reduced to 1/2 cup, 15 minutes.
Boil the squash in a large saucepan of salted water until just tender, 5 minutes; transfer to a plate. Boil the noodles in the water until al dente; drain and rinse.
In a wok, stir-fry the shallots and the remaining garlic in the oil, 2 minutes. Add the pork mixture and stir-fry until the meat is just white throughout. Add the cockles; pour in the ginger sauce and simmer until the cockles open, 2 minutes. Stir in the noodles, squash and bok choy and serve.