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Course Dinner
Cuisine Korean
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2
Calories 747kcal

Ingredients

The Meat and Veg

  • 1 bunch green onion chopped, white green separated
  • 15 large garlic clove crushed
  • 2 baby bok choy trimmed, bisected lengthwise
  • 300 g ground pork
  • 2 inch ginger grated or 2 tsp chopped
  • pepper to taste

The Sauce

  • 3 tbsp gochugaru flakes flakes
  • 1 tbsp sugar
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp chinese cooking wine or sherry (optional)

The Rest

  • 2 serving noodles the broader the better
  • sesame seeds to garnish

Instructions

The Sauce

  • Whisk together all ingredients and set aside

The Meat and Veg

  • heat oil in a wok on medium high heat
  • When oil is shimmering, add green onion whites, garlic and ginger
  • stir fry for 2 minutes until fragrant
  • Add the pork and season with pepper
  • Stir fry until pork is cooked, 3-5 minutes
  • Add all the sauce and continue to stir fry another 1-2 minutes until pork releases its oil

The Bok Choy and the Noodles

  • Bring a small pot to boil and blanch the bok choy leaves for about 1 minute (may need to do 2 batches)
  • Cook the noodles to package directions, drain and fold into the wok, tossing to combine

Serving

  • Serve noodles topped with bok choy, green onion greens and sesame seeds

Nutrition

Nutrition Facts
Amount per Serving
Calories
747
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
12
g
75
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
15
g
Cholesterol
 
108
mg
36
%
Sodium
 
1861
mg
81
%
Potassium
 
992
mg
28
%
Carbohydrates
 
69
g
23
%
Fiber
 
8
g
33
%
Sugar
 
10
g
11
%
Protein
 
39
g
78
%
Vitamin A
 
8719
IU
174
%
Vitamin C
 
62
mg
75
%
Calcium
 
257
mg
26
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.