NUTRITION

SERVINGS

INGREDIENTS

7 oz Ground pork (93% lean)

1 oz Soba noodles

1 cup Baby bok choy

0.5 tbsp Tahini

1 tbsp Tamari

0.25 cup Chicken bone broth

1 tsp Chili oil

0.5 tsp Szechuan peppercorns

1 tbsp Fresh ginger

2 cloves Garlic

1 stalk Green onion

1 tsp Rice vinegar

PREPARATION

• 1

  Cook the soba noodles in boiling water according to package directions, adding the chopped baby bok choy during the last 60 seconds of cooking. Drain and set aside.

• 2

  In a small mixing bowl, whisk together the tahini, tamari, chicken bone broth, chili oil, and rice vinegar until the sauce is completely smooth and emulsified.

• 3

  Place a large skillet or wok over medium-high heat. Add the ground pork and cook until browned and cooked through, using a spatula to break the meat into small crumbles.

• 4

  Stir in the minced ginger, minced garlic, and crushed Szechuan peppercorns. Sauté for 1-2 minutes until the aromatics are fragrant and the pork is well-seasoned.

• 5

  Pour the prepared sesame sauce into the skillet with the pork. Reduce heat to low and simmer for 1 minute to allow the flavors to meld and the sauce to thicken slightly.

• 6

  Add the cooked soba noodles and bok choy to the skillet. Toss thoroughly with tongs to ensure every strand is coated in the spicy sauce.

• 7

  Divide into a bowl and garnish with thinly sliced green onions before serving.