BBQ Pork Noodle Soup

12 bundles Asian Noodles (recipe follows)
4 oz. sesame oil                                         
6 oz. scallions, washed, 2-in. bias cut
24 oz. baby bok choy, washed, blanched
12 oz. carrots washed, peeled, julienne, blanched
144 oz. Asian Pork Soup Broth, hot held above 140°F (recipe follows)
6 oz. mai fun noodles, fried
54 oz. Cahr Sui Pork, 1/2-in. sliced (recipe follows)
3 tbsp. chili oil
3 oz. red pepper curls for garnish

Asian Noodles
17.5 oz. cake flour
17.5 oz. high-gluten flour
.35 oz. baking soda
.42 oz. salt
17.5 oz. hot water
.5 tbsp. sesame oil

Asian Pork Soup Broth
20 lb. pork neck bones
6 gal. water
1.5 lb. carrots, washed, large dice
1.5 lb. celery washed, large dice
2.5 lb. yellow onions, washed, peeled, large dice
1 lb. leeks, washed
1 oz. star anise
6 cinnamon sticks
.5 cup cardamom pods
2 oz. coriander seed
.5 lb. garlic cloves
5 oz. ginger, washed, large dice
1.5 lb. Roma tomatoes, washed, large dice
1 lb. fennel bulb, washed, large dice
.5 lb. lemon grass, washed, chopped
.5 oz. fresh thyme, washed
4 bunch cilantro stems, washed     

Char Sui Pork Belly
2 cups soy sauce
2 cups hoisin
1 cup honey
.24 cup mirin
8 oz. brown sugar
60 oz. pork belly, cut into 3-by-8-in. rectangles, scored
4 cups water