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Sichuan-Style Pork & Noodles
with Baby Bok Choy
20 minWellness at Blue Apron
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2 Servings
- Est. 910 Cals/serving
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Tonight’s quick-cooking dish delivers the flavors of pork dan dan noodles (a Chinese street food favorite) with help from our irresistibly spicy-sweet sauce, made from nutty tahini, soy glaze, and a hint of tingly sichuan peppercorn.
Get Cooking
fresh
ingredients
Title
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10 oz Ground Pork
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½ lb Fresh Ramen Noodles (Previously Frozen)
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10 oz Baby Bok Choy
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2 Scallions
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2 cloves Garlic
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3 Tbsps Cumin & Sichuan Peppercorn Sauce
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2 Tbsps Tahini
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3 Tbsps Soy Glaze
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¼ tsp Crushed Red Pepper Flakes
tried-and-true
kitchen tools
step-by-step
instructions
1
Prepare the ingredients & make the sauce:
Fill a medium pot with water; add a big pinch of salt. Cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root end of the bok choy; thinly slice. In a large bowl, combine the prepared garlic, white bottoms of the scallions, and bok choy. In a separate bowl, whisk together the cumin-sichuan sauce, tahini, soy glaze, and 1/2 cup of water until thoroughly combined.
2
Cook the pork & bok choy:
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 6 minutes, or until browned. Add the prepared bok choy mixture and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until the bok choy is softened and the pork is cooked through.
3
Cook the noodles:
While the pork cooks, using your hands, separate the noodles and add to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking.
4
Finish & serve your dish:
To the pan of cooked pork and bok choy, add the sauce (carefully, as the liquid may splatter) and cooked noodles. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pork and noodles garnished with the sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients & make the sauce:
Fill a medium pot with water; add a big pinch of salt. Cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root end of the bok choy; thinly slice. In a large bowl, combine the prepared garlic, white bottoms of the scallions, and bok choy. In a separate bowl, whisk together the cumin-sichuan sauce, tahini, soy glaze, and 1/2 cup of water until thoroughly combined.
2
Cook the pork & bok choy:
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 6 minutes, or until browned. Add the prepared bok choy mixture and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until the bok choy is softened and the pork is cooked through.
3
Cook the noodles:
While the pork cooks, using your hands, separate the noodles and add to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking.
4
Finish & serve your dish:
To the pan of cooked pork and bok choy, add the sauce (carefully, as the liquid may splatter) and cooked noodles. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pork and noodles garnished with the sliced green tops of the scallions. Enjoy!
Tips from Home Chefs
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