I made this for my boyfriend for a weeknight dinner and I was NOT expecting his reaction. He absolutely loved it and asked me to make it again just a few days later. It's super easy to make, takes less than an hour, and makes enough for leftover the next day! Word of advice... it's packed with garlic so don't eat this before an important meeting at work.
Ingredients:
3 packages (27 oz) Nasoya udon noodles
1 1/2 cups chicken stock
1/3 cup soy sauce
3 tbs rice vinegar
3 tbs sambal oelek, or to taste
1 1/2 tbs sesame oil
1 1/2 tbs olive oil
6 garlic cloves, minced
1 1/2 tbs fresh grated ginger
1 1/4-1 1/2 lb ground pork
4 large stalks of bok choy, cut into quarters
6 scallions, sliced
Directions:
Cook udon according to package instructions. Drain and let cool. Meanwhile, in a small bowl, mix chicken stock to sesame oil and set aside. Heat olive oil in a large skilled over medium-high heat. Add garlic and cook 2-3 minutes. Stir in ginger and cook for 1 minute. Add the pork and cook until nearly cooked through. Discard liquid that has accumulated. Push the pork to one side of the pan, add the bok choy to the other side and cook 2-3 minutes or until it has wilted. Reduce heat to medium and add the sauce. Cover and cook until the pork and bok choy are cooked through (liquid will remain). Mix in the udon noodles until coated. Serve and top with scallions.
Recipe from Healthy Delicious.