NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Ground pork (93% lean)

1.5 oz Soba noodles

1 cup Bok choy

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Chili oil with flakes

1 tsp Tahini

1 tsp Rice vinegar

0.5 tsp Ground Sichuan peppercorns

1 clove Garlic

1 tsp Fresh ginger

1 tbsp Scallions

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 until al dente, then drain and set aside.

• 2

  In a small mixing bowl, whisk together the tamari, chili oil with flakes, tahini, rice vinegar, and ground Sichuan peppercorns until smooth.

• 3

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat.

• 4

  Add the ground pork to the skillet along with the minced garlic, grated ginger, sea salt, and black pepper, breaking the meat apart with a spatula until browned and cooked through.

• 5

  Add the chopped bok choy to the skillet and sauté for 2-3 minutes until the leaves are wilted and the stems are tender-crisp.

• 6

  Lower the heat to medium and add the cooked soba noodles and the prepared sauce to the skillet.

• 7

  Toss everything together for 1 minute until the noodles are thoroughly coated and the sauce is glossy.

• 8

  Divide the mixture into a bowl and garnish with sliced scallions before serving.