Ingredients
Nutrition per serving
- Calories
- 960
- Protein
- 42 g
- Carbs
- 67 g
- Fat
- 59 g
- Saturated fat
- 18 g
- Fiber
- 5 g
- Sugar
- 6 g
- Sodium
- 1,570 mg
Estimated from USDA data for 1 of 2 servings. Doesn't include salt to taste or anything listed “to serve”.
Method
Heat the oil in a skillet over medium-high heat. Cook the pork, breaking it up, until browned and crisp in spots, about 5 minutes. Add the garlic, ginger and 1 tbsp soy sauce and cook 1 minute more.
In each serving bowl, stir together half the tahini, chili oil, remaining soy sauce, vinegar and sugar.
Bring the broth and soy milk to a simmer in a pot (do not boil hard).
Cook the noodles and bok choy in a separate pot of boiling water for 2 minutes, then drain.
Ladle the hot broth into the bowls and whisk into the sesame base until creamy. Add the noodles, top with the pork, bok choy, scallions and more chili oil.
Tips
- Whisk the broth into the sesame paste a little at a time so it stays smooth.
- Adjust the heat with more or less chili oil at the table.
- Ground chicken or crumbled firm tofu works in place of the pork.
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Gear that helps
- Garlic press Minced garlic in a squeeze, no sticky fingers.
- Balloon whisk Smooth sauces and lump-free batters.
- Colander Drains pasta and rinses beans fast.
- Dutch oven Heavy enough to brown, simmer and serve.
Pantry finds
- Chili crisp Crunchy, garlicky chili oil for everything.
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