Spicy Pork Noodles
Ingredients
16 oz.
thin spaghetti or rice noodles
1-1 ½ lbs.
bok choy, stem end removed, thinly sliced (to taste)
3-4 oz.
Chinese chili crisp, chili sauce or chili oil (to taste)
3 tbsp. plus 1 tsp.
tamari, divided
2 tbsp.
tahini
2 tsp.
sugar (or to taste)
1 tsp.
five spice powder, divided
1 tbsp.
canola oil
16 oz.
Kowalski’s Naturally Raised Ground Pork
3 cloves
garlic, very finely minced
3 tbsp.
Kowalski's Balsamic Vinegar
2 tbsp.
hoisin sauce
- garnishes, to taste: finely chopped peanuts, thinly sliced green onion, toasted sesame seeds and crushed red pepper flakes
Directions
- Cook noodles according to pkg. directions; in the last 30 sec. of cooking, add bok choy to the pot.
- Scoop ¼ cup hot cooking water from the pot; set aside.
- Drain noodles and greens; keep warm.
- In a small mixing bowl, whisk together chili crisp, reserved hot noodle water, 3 tbsp. tamari, tahini, sugar and ½ tsp. five spice powder until smooth; set sauce aside.
- In a large nonstick skillet, heat canola oil over medium heat. Add pork; cook and finely crumble until pork is well browned on the edges and nearly cooked through (about 7 min.).
- Add garlic; cook and stir for 30 sec.
- Add vinegar, hoisin, remaining tamari and remaining five spice powder; cook and stir for 1 min. Remove skillet from heat; set aside.
- Rewhisk sauce; divide evenly among 4 serving bowls.
- Top sauce with warm noodles and greens; spoon warm pork over the top.
- Garnish to taste; serve immediately.
