Ingredients

For the stir fry:

• 1 tablespoon vegetable oil

• 1 pound ground pork

• 2-3 cloves garlic, thinly sliced

• ½ cup chopped peanuts

• 1 tablespoon red chili paste or gochujang

• 1 pound baby Shanghai bok choy

• 2 tablespoons soy sauce

• 1 teaspoon fish sauce

• 400 grams rice noodles

• 1 tablespoon sesame oil

• Sesame seeds

For the peanut sauce (optional):

• ¼ cup peanut butter

• 2 tablespoons soy sauce

• 1 tablespoon rice vinegar

• 1 tablespoon brown sugar

• 2 teaspoons sriracha

• ½ teaspoon garlic powder

• ¼ teaspoon ground ginger

• 2-3 tablespoons warm water

Serves 4.

Method

1. Boil some water in a large saucepan and add baby bok choy. Cook for 2-3 minutes, drain, and set aside.

2. In the same pot, cook the noodles according to package directions, drain, and set aside.

3. In a large frying pan or wok, heat oil over medium high heat.

4. Add ground pork and cook until brown, breaking up the meat with a wooden spoon.

5. Lower heat to medium and add garlic, peanuts, and red chili paste. Cook for a couple minutes or until fragrant.

6. Add baby bok choy, soy sauce, and fish sauce. Cook for a few minutes, stirring occasionally.

7. Turn off the heat, add the noodles, drizzle sesame oil on top, and combine.

8. If making the peanut sauce, combine all ingredients except water and mix thoroughly. Add water until desired consistency is reached. (I make the sauce a little bit thicker and then mix it in with the noodles in my bowl.)

9. Add a serving of noodles to a bowl, add a dollop of peanut sauce, and garnish with sesame seeds.

10. Gently combine the peanut sauce with the noodles and enjoy!

NOTES

• Instead of ground pork, you can use ground turkey, ground beef, or a vegetarian ground “meat” in this recipe.

• Instead of noodles, you can serve this over rice or in lettuce wraps.