Main IngredientPork, Pasta & Noodles
OccasionQuick & Easy
- 1 lb raw ground pork
- 2 tbsp mirin
- 3 tbsp San-J Tamari
- 1 tsp white pepper
- 1 tsp Kosher salt
- 2 tbsp fresh ginger, minced
- 5 cloves garlic, minced
- 2 tbsp vegetable oil
- 1/3 cup Chinese sesame paste (or tahini)
- 1/3 cup San-J Tamari
- 1/4 cup Chinese black vinegar
- 2 tbsp honey
- 1 tbsp Sichuan peppercorns, freshly cracked
- 2 green onions, finely chopped
- 1 lb Asian Noodles, such as lo mein
- 1 bunch baby bok choy
- 1 tsp Sichuan chili flakes
- 1 tbsp chili oil
- Crushed peanuts, to garnish
- Sliced green onions, to garnish
- In a large bowl combine pork, mirin, tamari, white pepper, Kosher salt, ginger, and garlic. Allow pork to marinate for 15-30 minutes.
- Heat vegetable oil in a large skillet over medium-high heat. Add in the pork and saute until pork is dark brown with some crispiness, 10-15 minutes.
- Meanwhile, make the noodle sauce by combining all ingredients in a medium bowl. Set aside.
- Prepare the noodles according to package instructions and set aside. Save some of the noodle water just in case!
- Bring a large pot of water to a gentle boil and blanch the bok choy until bright vivid greed and slightly wilted, about 3 minutes. Remove from the water and set aside.
Assemble the Dish
- Divide the cooked noodles among smaller bowls, then pour the noodle sauce on top. Mix to evenly coat the noodles with sauce, adding noodle water if necessary to thin it out.
- Next, top the noodles with the cooked pork, baby bok choy, Sichuan chili flakes, and chili oil.
- Garnish with crushed peanuts and sliced green onions and enjoy!