Pork Szechuan Noodles With Chili Oil

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INGREDIENTS

  • 1/3 cup peanut oil
  • 6 cloves garlic, thinly sliced or smashed
  • 1-2 teaspoon crushed red pepper flakes
  • 1 inch fresh ginger, grated
  • 2 tablespoons raw sesame seeds
  • 8 ounces Chinese egg noodles
  • 1/2 cup low sodium soy sauce
  • 1/4 cup rice vinegar
  • 1 tablespoons honey
  • 1-2 tablespoons chili paste
  • 1/2 pound ground or pork
  • 1 red onion thinly, sliced
  • 4 green onions, chopped, plus more for serving
  • 4 baby bok choy, chopped

INSTRUCTIONS

  1. To make the chili oil. Heat a large skillet over medium heat. Add the peanut oil, garlic, ginger, and chili flakes. Cook, stirring occasionally until the garlic is fragrant, 5 minutes. Stir in the sesame seeds, cook 30 seconds to 1 minute more. Remove from the heat and very carefully transfer the oil to a heat proof bowl or glass jar.

  2. Meanwhile, cook the eggs noodles according to package directions.

  3. Combine the soy sauce, vinegar, honey, chili paste, and 1/3 cup water in a bowl.

  4. Place the skillet over medium high heat. Add the chicken. Season with black pepper and brown all over, breaking it up as it cooks, about 5 minutes. Add the red and green onions, and cook another 2-3 minutes. Slowly pour in the soy sauce mixture and add the bok choy. Bring the mixture to a simmer and cook until the sauce coats the chicken, about 3-5 minutes.

  5. Stir in the noodles and 2 tablespoons chili oil. Remove from the heat. Serve the noodles warm, topped with additional chili oil and green onions. Enjoy!

Side Option: Add a soy-marinated hard boiled egg on the side