NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground pork

1 oz Soba noodles

1 cup Baby bok choy

0.25 tbsp Tahini

1 tbsp Tamari

1 tsp Rice vinegar

1 clove Garlic

1 tsp Fresh ginger

0.25 tsp Chili crisp

1 stalk Scallion

PREPARATION

• 1

  Bring a pot of water to a boil and cook the soba noodles until al dente, then drain and set aside.

• 2

  In a small bowl, whisk together the tahini, tamari, rice vinegar, and a tablespoon of warm water until the sauce is smooth and creamy.

• 3

  Place a large non-stick skillet over medium-high heat and sauté the ground pork until it is browned and thoroughly cooked.

• 4

  Add the minced garlic and grated ginger to the skillet, stirring for about one minute until the aromatics are fragrant.

• 5

  Toss in the chopped baby bok choy and cook for two minutes until the leaves are wilted but the stems remain crisp.

• 6

  Add the cooked noodles and the tahini sauce to the skillet, tossing everything together until the noodles are evenly coated and heated through.

• 7

  Garnish the dish with chili crisp and thinly sliced scallions before serving hot.