Chili Crisp Ground Pork Noodles with Bok Choy

Serves 4 · 12 min prep · 18 min cook

Ingredients

• 1 lb ground pork
• 12 oz fresh lo mein or ramen noodles
• 4 heads baby bok choy, halved lengthwise
• 4 garlic cloves, minced
• 1 Tbsp fresh ginger, minced
• 3 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 2 tsp toasted sesame oil
• 3 Tbsp chili crisp (plus more for serving)
• 1 Tbsp brown sugar
• 4 green onions, sliced
• 1 Tbsp neutral oil
• 1/2 tsp kosher salt
• 1 Tbsp toasted sesame seeds

Instructions

1. 1Bring a large pot of salted water to a boil. Cook noodles according to package directions until just al dente, usually 3–4 minutes for fresh lo mein. In the last 90 seconds, add bok choy halves to blanch until bright green and crisp-tender. Drain everything together and rinse briefly under warm water; toss with sesame oil to prevent sticking.
2. 2While water heats, whisk soy sauce, rice vinegar, remaining sesame oil, chili crisp, and brown sugar in a small bowl until sugar dissolves. Set the sauce aside.
3. 3Heat neutral oil in a large wok or 12-inch skillet over high heat until shimmering. Add ground pork and salt; break into small crumbles and cook undisturbed 2 minutes to brown, then stir-fry 3–4 minutes more until cooked through and crispy in spots.
4. 4Push pork to the sides. Add garlic and ginger to the center and stir 30 seconds until fragrant. Pour the prepared chili-crisp sauce over the pork and toss 1 minute so the sauce reduces and glazes the meat.
5. 5Add drained noodles and bok choy to the skillet. Toss vigorously with tongs 1–2 minutes so every strand is coated and heated through. If the pan looks dry, splash in 2–hot water to loosen.
6. 6Remove from heat. Fold in most of the green onions. Divide into bowls, top with remaining green onions, sesame seeds, and an extra spoonful of chili crisp for heat lovers. Serve immediately.