NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground pork

1.5 oz Dry soba noodles

1 cup Baby bok choy

2 tsp Tahini

1 tsp Toasted sesame oil

1 tsp Chili oil

1 tbsp Tamari

1 tbsp Rice vinegar

1 tsp Coconut sugar

1 tsp Sichuan peppercorns

1 tbsp Fresh ginger

2 clove Garlic

0.25 cup Water

1 tbsp Green onions

PREPARATION

• 1

  Bring a large 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 boiling.

• 2

  While noodles cook, whisk together the tahini, tamari, rice vinegar, coconut sugar, chili oil, and water in a small bowl until the sauce is smooth and emulsified.

• 3

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

• 4

  Add the ground pork to the skillet, breaking it into small crumbles with a wooden spoon, and cook until browned and no longer pink.

• 5

  Stir in the minced ginger, minced garlic, and ground Sichuan peppercorns, sautéing for 1-2 minutes until the aromatics are fragrant.

• 6

  Drain the noodles and bok choy thoroughly and add them directly into the skillet with the pork mixture.

• 7

  Pour the prepared sesame sauce over the noodles and toss everything together for 1 minute until the sauce thickens slightly and coats the noodles.

• 8

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