NUTRITION

SERVINGS

INGREDIENTS

6 oz ground pork

1.5 oz soba noodles

1 cup baby bok choy

0.5 tbsp tahini

1 tbsp tamari

1 tsp chili oil with flakes

1 tsp fresh ginger

1 clove garlic

0.25 tsp sichuan peppercorn powder

1 tbsp green onions

1 tsp rice vinegar

1 tsp toasted sesame oil

1 tbsp water

PREPARATION

• 1

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

• 2

  Drain the noodles and bok choy, then rinse briefly under cold water to stop the cooking process and prevent sticking.

• 3

  In a small bowl, whisk together the tahini, tamari, rice vinegar, chili oil with flakes, Sichuan peppercorn powder, and water until the sauce is smooth and creamy.

• 4

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat; add the minced ginger and garlic, sautéing for 30 seconds until fragrant.

• 5

  Add the ground pork to the skillet, breaking it up with a spatula and browning it thoroughly until fully cooked and slightly crispy.

• 6

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

• 7

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