NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground pork (93% lean)

1.5 oz Buckwheat soba noodles

1 cup Baby bok choy

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Sichuan peppercorns

1 tsp Chili oil

1 tbsp Rice vinegar

1 tsp Fresh ginger

1 clove Garlic

1 tbsp Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a pot of water to a boil and cook the buckwheat soba noodles according to package directions, then drain and set aside.

• 2

  In a large skillet over medium-high heat, add the toasted sesame oil followed by the ground pork, breaking it up with a spatula.

• 3

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

• 4

  Stir in the minced ginger, garlic, and ground Sichuan peppercorns, sautéing for one minute until fragrant.

• 5

  Add the baby bok choy to the skillet and cook for two minutes until the leaves are wilted and the stems are tender-crisp.

• 6

  In a small bowl, whisk together the tamari, rice vinegar, and chili oil.

• 7

  Toss the cooked noodles into the skillet with the pork and vegetables, pouring the sauce over everything.

• 8

  Mix well to coat all ingredients evenly and garnish with sliced green onions before serving.