Bok Choy Noodles with Garlic Chili Crisp
BOK CHOY NOODLES WITH GARLIC CHILI CRISP
This recipe calls for bok choy and kale (because that is what I had around, chose to use, and enjoyed), but it is incredibly versatile. You could substitute chard, spinach or tatsoi for the greens, or use more bok choy or more kale. All you really need is 6-10 cups of any cooking green.
Serves 4
Takes 45 minutes
INGREDIENTS:
1/2 cup + 1 tablespoon sunflower oil (or other neutral cooking oil), divided
10 garlic cloves, minced, divided
3 tablespoons red pepper flakes
1/4 teaspoon kosher salt
1 pound ground pork
5 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon toasted sesame oil
1 tablespoon maple syrup
1/3 cup water
1-2 heads bok choy, sliced
1 bunch lacinato kale, stems removed and sliced
10 ounces ramen or rice noodles
1/4 cup roasted peanuts
2 tablespoons toasted sesame seeds
1 bunch scallions, thinly sliced
INSTRUCTIONS:
In a small saucepan, combine 1/2 cup sunflower oil and 8 minced garlic cloves. Cook over medium heat until the garlic is just beginning to turn golden, being careful not to overcook. This should take about 10 minutes. Strain garlic from oil (reserving both) and stir red pepper flakes into hot oil. Allow oil to cool and add garlic back in. Set aside.
In a large skillet, warm remaining tablespoon oil over medium heat. Add remaining garlic and cook until softened, about 3 minutes. Add pork and brown well, allowing parts to get a little crispy, about 10 minutes. Once browned, reduce the heat to low, and add soy sauce, vinegar, sesame oil, maple syrup, water, bok choy, and kale. Cook until greens are wilted.
In a kettle, bring water to a boil over high heat. Cook noodles according to package directions. Drain and add to pan with the pork and greens. Toss well to coat noodles and add a couple pinches of salt. Taste and adjust seasonings as desired.
Serve warm with peanuts, sesame seeds, scallions, and garlic chili crisp to taste. We use several spoonfuls of the chili crisp, and typically end up with very little leftover. But if you do have some leftover, just keep in the fridge and use within a week.
Recipe by Lauren Rudersdorf of The Leek & The Carrot
Lauren is a food blogger, freelancer, and recipe developer for Edible Madison where her Cook at Home column brings together voices and inspiration from across the region. She is a fierce advocate for local farms, local food, and cooking with the seasons. After ten years of owning and operating an organic CSA vegetable farm with her husband Kyle, Lauren draws her inspiration from the land and bounty available here in Wisconsin.