Spicy Ground Pork Noodle

Flavor: Spicy, slightly sweet, savory

I miss Bing’s Dumplings. They have the bombest dumplings in the Bay Area, and they make this spicy, savory noodle dish that is to DIE for. It’s kind of like Zha Jiang Mian, but BETTER.

Serves 4

Ingredients

Sauce

• 3 tbs of miso

• 2 tbs of gochujang

• 2 tbsp rice wine vinegar (mirin)

• 1 tbsp Maple syrup or brown sugar

• 1 tsp Worcestershire sauce (optional)

• 6 tbs of soy sauce

• 1 tsp of red pepper flakes

• 1 cup of water

• Black Vinegar (optional)- this is to add at the end if you want a tangy kick

Other

• 1 tbsp sesame oil

• 1 lb of mince pork

• 4 shallots, chopped

• 5 cloves of garlic, minced

• chopped knob of ginger, minced

• 2 -3 packets of udon noodles

• 3 Persian cucumbers (optional)

• 2-4 bok choy

• 4 shiitake mushrooms (optional)

Instructions

1. Mix Worcestershire sauce, maple syrup/brown sugar, red pepper flakes, rice wine vinegar, miso red pepper flakes,, gochujang, and soy.

2. Stir fry shallots in vegetable oil.

3. Add garlic & ginger and stir fry.

4. Add sesame oil and pork and brown.

5. Add chopped shiitake mushrooms

6. Add sauce from step 1 & add 1 cup of water. Let water boil off for 20-30 mins. Stir occasionally so it doesn’t stick to the bottom of the pan.

7. Blanch Bok Choy.

8. Cook udon noodles per package instructions.

9. Gently mix noodles into pork sauce, add bok choy, and serve with sliced cucumbers.