NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground pork (93% lean)

1 oz Dry soba noodles

1 cup Baby bok choy

0.25 tbsp Tahini

0.5 tsp Toasted sesame oil

0.5 tsp Chili oil with flakes

1 tbsp Tamari

1 tsp Rice vinegar

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Ground Sichuan peppercorns

1 tbsp Green onions

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 the package directions, adding the baby bok choy during the final minute of cooking.

• 2

  Drain the noodles and bok choy in a colander, then rinse briefly with cold water to stop the cooking process and set aside.

• 3

  In a small mixing bowl, whisk together the tahini, toasted sesame oil, chili oil, tamari, rice vinegar, and ground Sichuan peppercorns until the sauce is smooth and emulsified.

• 4

  Heat a large non-stick skillet over medium-high heat and add the ground pork, ginger, garlic, sea salt, and black pepper, breaking the meat apart with a spatula until browned and cooked through.

• 5

  Add the drained noodles, bok choy, and the prepared sauce to the skillet, tossing everything together for 1-2 minutes until the noodles are well coated and heated through.

• 6

  Transfer the mixture to a serving bowl and garnish with the sliced green onions for a fresh, crisp finish.