I know it’s January and I’m supposed to be focused on wellness and clean eating, but the thing is, I need comfort food right now. That means noodles. Especially noodles that mimic all the savory, spicy flavors of potstickers without all of the work of actually making potstickers.
I mean, how could you resist this:
– Noodles. (Duh.)
– Delicious, crispy, browned ground pork.
– Crisp, crunchy baby bok choy.
– Spicy, garlicky Soy-Sesame Sauce.
That’s like a warm little hug while you wait for spring, right?
So, if you’re still committed to your new-year-new-you-clean-eating-let-me-at-that-treadmill resolution, have at it.
Me? I’ll be on the couch, tucked under a blanket, with my hands wrapped around a bowl of these noodles while you figure out that treadmill. 😉
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Noodles with all that fantastic potsticker flavor without all the work (or, at least, less work) than making them yourself.
- Prep Time: 25 mins
- Cook Time: 25 mins
- Total Time: 50 minutes
- Yield: 4
- Category: Main
- Cuisine: Asian
- 6 oz. Udon noodles (see notes)
- 1/3 cup soy sauce
- 1-2 tablespoons sesame oil
- 1-2 tablespoons chili-garlic paste
- 1 tablespoon cornstarch
- 1 pound ground pork (or beef/turkey)
- 1-1/2 pound baby bok choy, leaves sliced 1/4″ thick and roots quartered and cut into 1/4″ pieces
- 4-5 scallions, whites thinly sliced & greens cut on the bias and reserved for serving
- 1 medium red bell pepper, julienned in 1/8″ strips
- 3-4 cloves garlic, minced or grated
- 2 tablespoons grated fresh ginger (see notes)
- Cook noodles according to package directions, rinse in cold water, lightly coat with oil, and set aside.
- Mix together soy sauce, sesame oil, chili-garlic paste, & cornstarch; set aside.
- Heat large saute pan over medium high heat.
- Add pork to pan and cook, season with salt and pepper and break into small pieces using a spoon or spatula. Let the meat cook until the fat begins to crackle, about 10-12 minutes; it should be very brown, almost crispy.
- Add bok choy root and scallion whites to the pan and stir into the meat. Let cook for 4-5 minutes, stirring occasionally.
- Add red pepper and cook for about 2 minutes.
- Clear a space in the center of the pan and add the garlic and ginger; let them sit for about 30 seconds, until fragrant, then add the bok choy leaves and stir everything together.
- Once the bok choy leaves have wilted slightly, add the cooked noodles and the sauce, mix so everything is coated and cook until the sauce thickens; 1-2 minutes.
- Remove from heat and serve with scallion greens and additional soy sauce and chili-garlic paste.
Noodles: I’ve made this recipe with three different types of noodles. While all were good, I prefer udon noodles. Udon noodles are slightly thicker than soba (buckwheat) noodles and stand up a bit better to all of the ingredients. My least favorite are actually the ones pictured here: somen noodles. They are too thin and make it difficult to get that “perfect bite”.
Ginger: If you prefer to use ground ginger, use about 1 teaspoon and mix it in with the sauce ingredients.
- Serving Size: 4
- Calories: 412
- Sugar: 4 g
- Sodium: 935 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 88 mg