Spicy Noodles with Pork, Scallions & Bok Choy

11 Ratings
  • 5 9
  • 4 2
  • 3 0
  • 2 0
  • 1 0

These spicy noodles are inspired by a Chinese dish called Ants Climbing a Tree, named for the way the small pieces of ground pork (the "ants") cling to the noodles (the "tree"). The twist in these healthy noodles comes from adding vegetables like scallions and bok choy.

Breana Lai Killeen, M.P.H., RD
Source: EatingWell Magazine, November 2019

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Recipe Summary test

active:
35 mins
total:
35 mins
Servings:
6

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Cook noodles according to package directions. Drain and rinse under cold water. Set aside.

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  • Meanwhile, heat 1 tablespoon oil in a large flat-bottomed wok or cast-iron skillet over high heat. Add bok choy whites and cook, stirring, for 1 minute. Add bok choy greens and cook until wilted, about 1 minute more. Transfer all the bok choy to a medium bowl.

  • Add the remaining 1 tablespoon oil, scallion whites, ginger and chili-bean sauce (or chile-garlic sauce) to the pan. Add pork and cook, crumbling with a wooden spoon, until no longer pink, 3 to 5 minutes. Add broth, tamari (or soy sauce) and sugar. Mix cornstarch and water in a small bowl and add to the pan. Bring to a boil and cook, stirring, until slightly thickened, about 1 minute. Stir in the reserved noodles and bok choy; cook, stirring, until heated through, about 1 minute. Serve topped with scallion greens and crushed red pepper, if desired.

Tips

Tip: Chili-bean sauce, a popular condiment used in Sichuan cooking, is made from fermented soybeans and broad beans, and red chiles. It adds heat and saltiness to these noodles. Look for it at Asian markets or online.

Nutrition Facts

Serving Size:
1 1/3 cups
Per Serving:
311 calories; protein 20.1g; carbohydrates 38.6g; dietary fiber 2.8g; sugars 3.8g; fat 9.1g; saturated fat 2.1g; cholesterol 43.9mg; vitamin a iu 6330IU; vitamin c 64.5mg; folate 98.1mcg; calcium 170.3mg; iron 3.8mg; magnesium 39.8mg; potassium 581mg; sodium 608.5mg; added sugar 1g.
Exchanges:

2 lean protein, 2 starch, 1 fat, 1 vegetable
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