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Prep time
25 minutes -
Cook time for dinner
quarter-hour -
Serves
4
Author Notes
Dress up these finances-honorable noodles with a gripping pork sauce, then high with chopped roasted peanuts, thinly sliced scallions, and toasted sesame seeds. —Riley Wofford
Ingredients
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10 ounces
fresh ramen noodles
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1 tablespoon
vegetable oil
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8 ounces
ground pork
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1/4 cup
low-sodium chicken broth
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3 tablespoons
chili garlic sauce, corresponding to Huy Fong
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2 tablespoons
low-sodium soy sauce
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1 tablespoon
honey
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1 teaspoon
minced fresh ginger
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Blanched bok choy, chopped roasted peanuts, sliced scallions, and toasted sesame seeds, for serving
Directions
- Elevate a neatly-organized pot of water to a boil; add noodles and cook dinner except refined, about 2 minutes. Drain and rinse below cold water.
- Meanwhile, warmth oil in a medium skillet over medium-high. Add pork and cook dinner, breaking up meat with the good thing about a spoon, except cooked thru, about 6 minutes. In a limited bowl, hotfoot collectively stock, chili sauce, soy sauce, honey, and ginger; add to pan; simmer except thickened a miniature bit, about 1 minute. Add noodles and toss to mix. Serve with blanched bok choy and sprinkle with peanuts, scallions, and sesame seeds.