Spicy Pork Meatball & Wonton Noodle Stir-Fry

with Bok Choy & Chili Crisp

30 MIN

2 Servings

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From the Test Kitchen

This savory, spicy dish highlights our new chili crisp seasoning, which you'll use to spice the pork meatballs, and also to sprinkle on top after cooking for a final layer of heat to complement the saucy, sesame noodle stir-fry.
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Nutrition

PER SERVING
Calories

760 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Ground Pork
6 oz Wonton Noodles
10 oz Baby Bok Choy
2 cloves Garlic
1 Tbsp Soy Sauce
¼ cup Panko Breadcrumbs
1 Tbsp Sherry Vinegar
2 Tbsps Black Bean Sauce
2 Tbsps Tahini
4 tsps Chili Crisp Seasoning

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the sauce

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the bok choy; cut off and discard the root ends, then roughly chop. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the black bean sauce, soy sauce, vinegar, tahini, and 2 tablespoons of water.

2 Form & cook the meatballs

In a bowl, combine the pork, breadcrumbs, and up to half the chili crisp, depending on how spicy you'd like the dish to be; season with salt and pepper. Gently mix to combine. Form the mixture into 10 tightly packed meatballs. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the meatballs. Cook, turning occasionally (carefully, as the oil may splatter), 7 to 9 minutes, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

*The USDA recommends a minimum safe cooking temperature of 160°F for ground pork.

3 Cook the bok choy

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped bok choy and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat.

4 Cook the noodles

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly.

5 Finish & serve your dish

To the pan of cooked bok choy, add the cooked meatballs, cooked noodles, and sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the noodles are coated. Taste, then season with salt and pepper if desired. Serve the finished meatballs and noodles garnished with as much of the remaining chili crisp as you'd like, depending on how spicy you'd like the dish to be. Enjoy!