How to Make It
In a large saucepan of boiling salted water, cook the noodles until al dente, about 5 minutes. Drain, rinse under cold water and drain again. Toss the noodles with a little vegetable oil.
In a small bowl, whisk the chicken stock with the rice wine, soy sauce, oyster sauce, cornstarch, sugar and sesame oil.
In a wok, heat the 1 1/2 tablespoons of vegetable oil in a wok until shimmering. Add the garlic, scallion, ginger, black beans and crushed red pepper and stir-fry over high heat until fragrant, about 1 minute. Add the red bell pepper and stir-fry for 30 seconds. Add the clams and stir-fry over moderate heat until most of them have opened, about 3 minutes.
Add the coarsely chopped bok choy and stir-fry until wilted. Stir the sauce and add it to the wok. Cook over moderately high heat, stirring, until the sauce thickens and all the clams are opened, about 1 minute; discard any clams that don't open. Add the noodles and toss well. Transfer to bowls and serve right away.