Om nom nom! We sadly don’t have many delivery Asian food joints here, so this serves as a pretty easy and delicious alternative! Via Healthy Delicious.
- 16 ounces udon noodles
- 1 cup chicken stock
- ¼ cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 2-3 tablespoons sambal oelek (chili paste)
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 4 large garlic cloves, minced (about 3 tablespoons)
- 1 tablespoon freshly grated ginger
- 1 pound lean ground pork
- 2 pieces baby bok choy, cut into quarters
- 4 scallions, sliced
- Bring a large pot of water to a boil and cook the udon noodles according to the directions on the package. Drain.
- Meanwhile, in a small bowl, mix the chicken stock, soy sauce, vinegar, samba olek, and sesame oil. Set aside.
- Heat the olive oil in a large sauté pan set over medium-high heat. Add the garlic and cook 2-3 minutes, or until it begins to soften. Stir in the ginger and cook 1 minute. Add the pork and cook for 5 minutes, or until nearly cooked through. Pour off and discard and liquid that has accumulated in the pan.
- Push the pork to one side of the pan and add the bok choy to the other side. Cook 2-3 minutes, until the bok choy begins to wilt. Reduce the heat to medium and add the sauce. Cover and cook 3-5 minutes, or until the pork and bok choy are cooked through.
- Mix in the cooked udon noodles and top with scallions.
Also, an obvious note, but feel free to substitute and adjust! I didn’t have any bok choy on hand, so I used kale. No sambal oelek? Just use a tablespoon or two of sriracha and sprinkle your desired amount of red chili pepper flakes. You can do it!