NUTRITION

SERVINGS

INGREDIENTS

5 oz ground pork (93% lean)

1 oz dry soba noodles

0.25 tbsp tahini

2 tbsp tamari

0.25 tsp chili oil with flakes

1 tsp rice vinegar

1 tsp minced ginger

1 clove minced garlic

2 cups chopped bok choy

1 tbsp chopped scallions

0.25 tsp Sichuan peppercorn powder

PREPARATION

• 1

  Bring a pot of water to a boil and cook the soba noodles according to package instructions, then drain and set aside.

• 2

  In a small mixing bowl, whisk together the tahini, tamari, chili oil, rice vinegar, and Sichuan peppercorn powder until the sauce is smooth and creamy.

• 3

  Heat a large non-stick skillet over medium-high heat and add the ground pork, breaking it into small crumbles as it browns.

• 4

  Once the pork is mostly cooked through, stir in the minced ginger and garlic, sautéing for about 60 seconds until fragrant.

• 5

  Add the chopped bok choy to the skillet and toss with the pork until the leaves are wilted and the stems are just tender.

• 6

  Turn the heat down to low and add the cooked soba noodles and the prepared tahini sauce to the skillet.

• 7

  Toss everything together vigorously for 1-2 minutes until the noodles are fully coated and the sauce has thickened slightly.

• 8

  Remove from heat and serve immediately, garnished with fresh chopped scallions.