NUTRITION

SERVINGS

INGREDIENTS

6 oz ground pork (93% lean)

1.5 oz buckwheat soba noodles

1 cup baby bok choy

0.5 tbsp tahini

1 tbsp tamari

0.5 tsp chili oil

0.5 tsp Sichuan peppercorns

1 clove garlic

0.5 tsp fresh ginger

1 stalk green onion

1 tbsp water

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a pot of water to a boil and cook the soba noodles according to package instructions, adding the baby bok choy during the final 60 seconds of cooking.

• 2

  Drain the noodles and bok choy thoroughly and set them aside.

• 3

  In a small mixing bowl, whisk together the tahini, tamari, chili oil, minced garlic, grated ginger, ground Sichuan peppercorns, and water until the sauce is smooth.

• 4

  Heat a large non-stick skillet or wok over medium-high heat.

• 5

  Add the ground pork to the skillet along with the sea salt and black pepper.

• 6

  Cook the pork while breaking it into small crumbles until it is fully browned and slightly crispy.

• 7

  Pour the prepared tahini sauce into the skillet with the pork and stir well to coat the meat evenly.

• 8

  Add the cooked noodles and bok choy to the skillet, tossing everything together for 1-2 minutes until heated through and well combined.

• 9

  Transfer to a bowl and garnish with thinly sliced green onions before serving.