Careme

Ingredients

• Ground Pork

  8 oz $2.99
• Bok Choy

  12 oz $2.99
• Chuka Soba Chow Mein Noodles

  6 oz $4.59
• Green Onions

  3, thinly sliced with whites and greens separated $1.19
• Garlic

  3 cloves, minced $0.79
• Fresh Peeled Ginger

  1 tablespoon, finely grated $3.99
• Low-sodium soy sauce

  3 tablespoons
• Rice vinegar

  1 1/2 tablespoons
• Brown sugar

  2 teaspoons
• Cornstarch

  1 teaspoon
• Toasted sesame oil

  1 teaspoon
• Neutral cooking oil

  1 tablespoon
• Crushed Sichuan peppercorns

  1/2 teaspoon
• Red pepper flakes

  1/4 to 1/2 teaspoon

Instructions

1. Separate the bok choy stems from the leaves; slice the stems crosswise and roughly chop the leaves. Mince the garlic, grate the ginger, and slice the green onions.
2. Whisk the soy sauce, rice vinegar, brown sugar, cornstarch, sesame oil, Sichuan peppercorns, red pepper flakes, and 2 tablespoons water in a small bowl.
3. Bring a pot of water to a boil on the stove. Cook the noodles until just tender according to the package directions, then drain and rinse briefly under cool water.
4. Heat the neutral oil in a large skillet or wok over medium-high heat. Add the pork and cook for 5 to 6 minutes, breaking it into small browned pieces, until it reaches 160°F.
5. Add the bok choy stems and green-onion whites; stir-fry for 2 minutes. Add the garlic and ginger, then stir-fry for 30 seconds until fragrant.
6. Add the bok choy leaves, noodles, and sauce. Toss over high heat for 2 to 3 minutes, until the greens wilt and the glossy sauce coats everything.
7. Divide between two shallow bowls and finish with the reserved green-onion tops.