NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground pork 93% lean

1 oz Dry soba noodles

1 tbsp Tahini

1 tbsp Tamari

1 tsp Chili oil with flakes

1 cup Baby bok choy

1 clove Garlic

1 tsp Fresh ginger

1 tbsp Scallions

1 tsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a medium 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, rice vinegar, and chili oil until the sauce is smooth and emulsified.

• 3

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

• 4

  Season the pork with sea salt and black pepper, cooking until it is browned and no longer pink.

• 5

  Add the minced garlic, grated ginger, and chopped baby bok choy to the skillet, sautéing for 2-3 minutes until the bok choy is tender-crisp.

• 6

  Reduce the heat to low, then add the cooked soba noodles and the tahini sauce to the skillet.

• 7

  Toss everything together vigorously until the noodles and pork are thoroughly coated in the creamy sauce.

• 8

  Garnish with freshly sliced scallions and serve immediately while hot.