Ingredients
Scale
- 1 cup chicken broth
- ½ cup beef broth
- 2 tablespoons cornstarch
- ¼ cup soy sauce
- 3 tablespoons honey
- 1 ½ tablespoons freshly grated ginger, or 1.5 tsp ground ginger
- 2 teaspoons sriracha
- 2 teaspoons rice vinegar
- 1 ½ teaspoons toasted sesame oil
- 2–3 teaspoons chili oil, see notes
- 4 cups bok choy, roughly chopped
- 1/3 cup carrots, julienned
- 1 lb. ground pork
- Salt/white pepper
- ¼ cup dry white wine, see notes
- 2 tablespoons butter
- 4 cloves garlic, minced
- 6 oz. egg noodles, see notes
- 1 tablespoon smooth peanut butter
- 4 green onions, sliced. plus more to garnish.
- 2 teaspoons toasted sesame seeds, plus more to garnish
- 3 tablespoons peanuts, roughly chopped
Instructions
- In a medium measuring cup, mix the chicken broth, beef broth, and cornstarch until smooth. Incorporate the remaining sauce ingredients and set aside.
- While preparing, boil water for the noodles.
- Heat chili oil in a large skillet over medium-high. Add bok choy and carrots, stir-frying until they soften, about 4 minutes; remove and set aside.
- Season ground pork with salt and white pepper. In the same skillet, cook the pork until browned and crumbly, around 7 to 10 minutes; drain excess grease.
- Pour wine into the skillet over medium heat, scraping the bottom for extra flavor. Cook until reduced by half, approximately 2 to 3 minutes, then add butter and garlic, cooking for another 2 minutes.
- Prepare noodles as per package directions, then drain.
- Stir the sauce into the skillet, adding peanut butter. Bring to a boil until thick, then lower the heat and mix in pork, bok choy, carrots, sesame seeds, and green onions.
- Add drained noodles, tossing to coat thoroughly.
- Serve garnished with chopped peanuts, green onion, and sesame seeds.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure to use cold or room temperature broth to properly dissolve the cornstarch.
Adjust the amount of chili oil according to your spice preference.
The dry white wine adds a depth of flavor, but can be omitted if desired.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 475
- Sugar: 10g
- Sodium: 850mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg