Shanghai Noodles with Pork & Bok Choy

By á-68134

If you can find Chinese mustard greens, you can use them in place of the bok choy. The dish can be made without pork for a vegetarian alternative.

Ingredients

• 1 pound fresh Shirataki noodles
• 3 tablespoons hoisin sauce
• 4 tablespoons soy sauce
• 2 tablespoons sugar
• 2 teaspoons sesame oil
• 2 teaspoons cornstarch
• 1 pound ground pork
• 1 tablespoon vegetable oil
• 2 quarter-sized slices peeled ginger, cut into thin strips or ginger paste
• 1 large head bok choy, cut lengthwise into 8 segments, remove leaves from stems
• 3 green onions, trimmed and cut into thin 2-inch-long strips

Details

Servings 4
Adapted from wish.ca

Preparation

Step 1

1.Rinse and cook shirataki noodles in a pot of boiling water according to directions on package. Drain, rinse under cold water, and drain again.

2.Stir hoisin sauce, 2 tablespoons soy sauce, sugar, and sesame oil together in a small bowl until well blended. Set aside.

3.Combine remaining soy sauce, cornstarch, and pork in a bowl, mixing until well coated. Let stand for 10 minutes.

4.Cut bok choy stems into thin slices. Keep leaves whole.

5.Heat wok or deep saute pan over high heat until hot. Add oil and swirl to coat the sides. Add ginger and cook, stirring, until fragrant, about 10 seconds. Add pork and stir-fry until no longer pink. Add bok choy slices and stir-fry until tender, about 2 minutes. Add noodles, green onions, bok choy leaves and sauce/oil mixture and toss gently until leaves are tender and sauce is thickened and glossy.