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