Spicy Pork Noodles w/ Scallions & Bok Choy

Original cookbook page 44

Inspired by Dan Dan Noodles, a Chinese dish that's perfect for weeknight dinners. Look for the small pieces of ground pork (the 'roux') sitting in the noodles (the 'mein').

Ingredients

• 2 tablespoons canola oil, divided
• 1 head bok choy (about 1 pound), stalks cut on the bias and whites separated
• 8 scallions, sliced, greens and whites separated
• 2 tablespoons minced fresh ginger
• 1/4 cup black bean sauce (see Tip)
• 1 pound ground pork
• 2 cups unsalted chicken broth
• 3 tablespoons reduced-sodium tamari
• or soy sauce
• 1 teaspoon sugar
• 1 tablespoon cornstarch
• 1 tablespoon water
• 9 ounces Chinese egg noodles

Instructions

1. Cook noodles according to package directions; drain and rinse under cool water. Set aside.
2. Meanwhile, heat 1 tablespoon oil in a large flat-bottomed wok or cast-iron skillet over high heat. Add bok choy whites and scallion whites; cook for 1 minute. Add bok choy greens and cook until wilted, about 1 minute more. Transfer to a plate.
3. Add the remaining 1 tablespoon oil, scallion greens, ginger and black bean sauce. Add the garlic sauce to the pan. Add pork and cook, crumbling, with a wooden spoon, until no longer pink, 3 to 5 minutes. Add the broth, tamari (or soy sauce), and sugar. Stir the reserved noodles and bok choy mixture. Bring to a simmer and cook, stirring, until slightly thickened, about 1 minute. Stir in the reserved noodles and bok choy mixture. Transfer to serving bowls; top each with about 1 minute. Serve topped with scallion greens and crushed red pepper, if desired.