Chinese Dan Dan Noodles with Pork and Greens

Ingredients

• 6 ounces dried wheat noodles
• 6 ounces ground pork
• 2 baby bok choy, halved
• 1 tablespoon neutral oil
• 2 garlic cloves, finely chopped
• 1 teaspoon grated ginger
• 1 1/2 tablespoons chili crisp
• 2 tablespoons tahini or Chinese sesame paste
• 1 1/2 tablespoons soy sauce
• 1 teaspoon black vinegar
• 2 scallions, sliced
• 1 teaspoon toasted sesame seeds

Steps

1. Bring a medium pot of salted water to a boil. Cook the noodles until just tender, adding the bok choy for the final 90 seconds; drain, reserving 1/3 cup cooking water.
2. Whisk the chili crisp, tahini, soy sauce, vinegar, and reserved noodle water in a serving bowl until smooth.
3. Heat the oil in a skillet over medium-high heat. Cook the pork with garlic and ginger for 5 to 6 minutes, breaking it up, until browned and no pink remains.
4. Toss the noodles and bok choy through the sauce, adding a splash of water if needed to loosen it.
5. Divide between two bowls. Spoon the hot pork over the noodles and finish with scallions and sesame seeds.

Allergen note: Contains wheat, soy, and sesame.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.