Chili Garlic Noodles

Ingredients

• 1 salad onion

• 5-7 garlic cloves

• 1/4 tsp (1g) ginger

• 1 baby bok choy

• 100g Taiwanese knife-sliced noodles (or udon, spaghetti, rice noodles, etc.)

• 1 1/2 tbsp neutral-tasting oil

• 100g ground pork (or chicken, beef, tofu, etc.)

• Black pepper

• Pinch of toasted sesame seeds, for garnish

• Sauce

• 1 - 2 tbsp Korean chili pepper flakes (gochugaru)

• 1/2 tbsp sugar

• 1 tbsp soy sauce

• 1 tbsp oyster sauce

• 1/2 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)

Directions

1. Thinly slice the green onion, separating the whites from the greens.

2. Finely chop the garlic cloves. Grate the ginger if using pork.

3. Trim off the end of the bok choy and cut it in half (or quarters) lengthwise.

4. In a small container, mix together the Korean chili pepper flakes, sugar, soy sauce, oyster sauce, and Shaoxing wine (if using).

5. Bring a pot of water to a boil. Blanch the bok choy for 1 minute, until slightly softened. Remove and set aside.

6. In the same water, cook the noodles according to the package instructions. Drain and set aside.

7. Meanwhile, in a wok or pan, heat 1 1/2 tablespoons of oil over medium-high heat. Add the white part of the green onion, garlic, and ginger. Cook for 1-2 minutes, until slightly colored.

8. Add the ground pork and season with black pepper. Break up the pork and sauté for 1-2 minutes until no longer pink. Reduce the heat to medium.

9. Stir in the prepared sauce and cook for another 1-2 minutes.

10. Add the drained noodles and toss until well coated.

11. Serve the noodles on plates, garnish with bok choy, green onions, and toasted sesame seeds.