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Prep Time:35 minsTotal Time:35 minsServings:6Yield:8 cupsJump to Nutrition Facts
Prep Time:35 minsTotal Time:35 minsServings:6Yield:8 cups
Prep Time:35 mins
Prep Time:
35 mins
Total Time:35 mins
Total Time:
Servings:6
Servings:
6
Yield:8 cups
Yield:
8 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients7ouncesthin rice noodles or rice sticks2tablespoonscanola oil, divided1headbok choy(about1pound), chopped, greens and whites separated3scallions, sliced, greens and whites separated2tablespoonsminced fresh ginger¼cupchili-bean sauce (see Tip) or chile-garlic sauce1poundground pork2cupsunsalted chicken broth3tablespoonsreduced-sodium tamari or soy sauce1teaspoonwhite sugar1tablespooncornstarch1tablespoonwaterCrushed red pepper for garnish
Cook Mode(Keep screen awake)
Ingredients
7ouncesthin rice noodles or rice sticks
2tablespoonscanola oil, divided
1headbok choy(about1pound), chopped, greens and whites separated
3scallions, sliced, greens and whites separated
2tablespoonsminced fresh ginger
¼cupchili-bean sauce (see Tip) or chile-garlic sauce
1poundground pork
2cupsunsalted chicken broth
3tablespoonsreduced-sodium tamari or soy sauce
1teaspoonwhite sugar
1tablespooncornstarch
1tablespoonwater
Crushed red pepper for garnish
DirectionsCook noodles according to package directions. Drain and rinse under cold water. Set aside.Meanwhile, heat 1 tablespoon oil in a large flat-bottomed wok or cast-iron skillet over high heat. Add bok choy whites and cook, stirring, for 1 minute. Add bok choy greens and cook until wilted, about 1 minute more. Transfer all the bok choy to a medium bowl.Add the remaining 1 tablespoon oil, scallion whites, ginger and chili-bean sauce (or chile-garlic sauce) to the pan. Add pork and cook, crumbling with a wooden spoon, until no longer pink, 3 to 5 minutes. Add broth, tamari (or soy sauce) and sugar. Mix cornstarch and water in a small bowl and add to the pan. Bring to a boil and cook, stirring, until slightly thickened, about 1 minute. Stir in the reserved noodles and bok choy; cook, stirring, until heated through, about 1 minute. Serve topped with scallion greens and crushed red pepper, if desired.TipsTip: Chili-bean sauce, a popular condiment used in Sichuan cooking, is made from fermented soybeans and broad beans, and red chiles. It adds heat and saltiness to these noodles. Look for it at Asian markets or online.Originally appeared: EatingWell Magazine, November 2019
Directions
Cook noodles according to package directions. Drain and rinse under cold water. Set aside.Meanwhile, heat 1 tablespoon oil in a large flat-bottomed wok or cast-iron skillet over high heat. Add bok choy whites and cook, stirring, for 1 minute. Add bok choy greens and cook until wilted, about 1 minute more. Transfer all the bok choy to a medium bowl.Add the remaining 1 tablespoon oil, scallion whites, ginger and chili-bean sauce (or chile-garlic sauce) to the pan. Add pork and cook, crumbling with a wooden spoon, until no longer pink, 3 to 5 minutes. Add broth, tamari (or soy sauce) and sugar. Mix cornstarch and water in a small bowl and add to the pan. Bring to a boil and cook, stirring, until slightly thickened, about 1 minute. Stir in the reserved noodles and bok choy; cook, stirring, until heated through, about 1 minute. Serve topped with scallion greens and crushed red pepper, if desired.TipsTip: Chili-bean sauce, a popular condiment used in Sichuan cooking, is made from fermented soybeans and broad beans, and red chiles. It adds heat and saltiness to these noodles. Look for it at Asian markets or online.
Cook noodles according to package directions. Drain and rinse under cold water. Set aside.
Meanwhile, heat 1 tablespoon oil in a large flat-bottomed wok or cast-iron skillet over high heat. Add bok choy whites and cook, stirring, for 1 minute. Add bok choy greens and cook until wilted, about 1 minute more. Transfer all the bok choy to a medium bowl.
Add the remaining 1 tablespoon oil, scallion whites, ginger and chili-bean sauce (or chile-garlic sauce) to the pan. Add pork and cook, crumbling with a wooden spoon, until no longer pink, 3 to 5 minutes. Add broth, tamari (or soy sauce) and sugar. Mix cornstarch and water in a small bowl and add to the pan. Bring to a boil and cook, stirring, until slightly thickened, about 1 minute. Stir in the reserved noodles and bok choy; cook, stirring, until heated through, about 1 minute. Serve topped with scallion greens and crushed red pepper, if desired.
Tips
Tip: Chili-bean sauce, a popular condiment used in Sichuan cooking, is made from fermented soybeans and broad beans, and red chiles. It adds heat and saltiness to these noodles. Look for it at Asian markets or online.
Originally appeared: EatingWell Magazine, November 2019
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Nutrition Facts(per serving)311Calories9gFat39gCarbs20gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
