For the Pork

• 1 pound raw ground pork
• 2 tablespoons mirin
• 3 tablespoons San-J Tamari
• 1 teaspoon white pepper
• 1 teaspoon Kosher salt
• 2 tablespoons fresh ginger, minced
• 5 cloves garlic, minced
• 2 tablespoons vegetable oil

For the Noodle Sauce

• 1/ 3 cup Chinese sesame paste (or tahini)
• 1/ 3 cup San-J Tamari
• 1/ 4 cup Chinese black vinegar
• 2 tablespoons honey
• 1 tablespoon Sichuan peppercorns, freshly cracked
• 2 green onions, finely chopped

To Assemble

• 1 pound Asian noodles
• 1 bunch baby bok choy
• 1 teaspoon Sichuan chili flakes
• 1 tablespoon chili oil (just the oil from this recipe)
• Crushed peanuts, to garnish
• Sliced green onions, to garnish

Make the Pork

Method

• Step 1

  In a large bowl combine pork, mirin, tamari, white pepper, Kosher salt, ginger, and garlic. Allow pork to marinate for 15-30 minutes.

• Step 2

  Heat vegetable oil in a large skillet over medium-high heat. Add in the pork and saute until pork is dark brown with some crispiness, 10-15 minutes.

Prepare the Noodles

Method

• Step 1

  Meanwhile, make the noodle sauce by combining all ingredients in a medium bowl. Set aside.

• Step 2

  Prepare the noodles according to package instructions and set aside. Save some of the noodle water just in case! Bring a large pot of water to a gentle boil and blanch the bok choy until bright vivid greed and slightly wilted, about 3 minutes. Remove from the water and set aside.

Assemble the Dish

Method

• Step 1

  Divide the cooked noodles among smaller bowls, then pour the noodle sauce on top. Mix to evenly coat the noodles with sauce, adding noodle water if necessary to thin it out. Next, top the noodles with the cooked pork, baby bok choy, Sichuan chili flakes, and chili oil. Garnish with crushed peanuts and sliced green onions and enjoy!