Brothy Chinese Noodles

Revised 2018 Apr 18

6 servings


1 tablespoon coconut oil
1/2 teaspoon Sriracha
1 pound ground pork
5 green onions
2 cloves garlic, minced
1 tablespoon ginger root, minced
4 cups chicken stock
3/4 cup water
3 cups bok choy, thinly sliced
8 ounces dried Chinese noodles
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1 teaspoon garlic black bean sauce
1 small cucumber(optional)


Thinly slice the green onions diagonally. Reserve 2 -3 tablespoons for garnish. Cut the cucumber into 2 inch long matchsticks.

Heat 1 tablespoon oil and sriracha in a large saucepan over medium heat. Add ground meat, all but 2 tablespoons of the onions, garlic and ginger and cook, stirring and breaking up the meat, until no longer pink, about 5 minutes. Transfer to a plate.

Add all of the liquid ingredients to the pan and bring to a boil over medium-high Add the noodles stirring briskly to separate them then add the bok choy. Cook, stirring occasionally, until the noodles are tender, 3 to 5 minutes. Return the meat mixture to the pan and stir to combine. Serve garnished with the reserved 2 tablespoons scallions and cucumber (if using).

Good leftover warm or cold but there will not be any broth left
The garlic black bean sauce is a significant ingredient as is the sesame oil

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