Ingredients (2 servings)
| Chinese noodles |
2 servings |
|
[A]
Ground pork |
150 g |
|
Tianmian sauce |
1/2 tbsp |
|
Sugar |
1/2 tbsp |
|
Soy sauce |
1/2 tbsp |
|
Sake |
1/2 tbsp |
|
Pepper |
A pinch |
| Bok choy |
1 head |
| Zha cai |
10 g |
| Green onion |
10 g |
|
[B]
S&B La-Yu (Chili Oil) |
2 tbsp |
|
Sesame oil |
1 tsp |
|
Vinegar |
1 tsp |
|
Soy sauce |
2 tbsp |
|
Tahini (Chinese sesame paste) |
4 tbsp |
| Chicken stock |
600 ml |
| S&B Chili Pepper (Ichimi Togarashi) |
A pinch |
Directions
- Brown the ground pork and add the seasonings listed under [A]. Stir-fry the ingredients until the liquid evaporates.
- Boil the bok choy.
Mince the zha cai and green onion.
- Put half the amount of zha cai, green onion, and [B] into a bowl.
- Boil the noodles and drain thoroughly.
- Heat the chicken stock and pour it into [3]. Mix well.
Add the noodles and top with [1] and bok choy. Sprinkle with S&B Chili Pepper (Ichimi Togarashi).
