Category: Entree

Yield: 8 servings

Ingredients:

• 1,130 g ground pork
• 1,130 g baby bok choy
• 680 g carrots
• 680 g bell pepper
• 56 g fresh grated ginger
• 56 g minced garlic
• 56 g minced green onion, white and light green parts only (save dark green parts for garnish)
• 10 g kosher salt
• 2 g cracked black pepper
• 908 g fresh udon noodles
• 60 g Once Again Creamy Peanut Butter, unsweetened
• 180 g black bean garlic sauce
• 60 g seasoned rice vinegar
• 4 limes, quartered
• 226 g water
• 12 g toasted sesame seeds

Directions:

• Prepare the Ingredients and Make the Sauce: Bring noodles to room temperature, if chilled. Thinly slice carrots on an angle. Roughly chop bok choy, separating the stems and leaves. Thinly slice the bell pepper crosswise. Quarter the limes. Combine the peanut butter, vinegar, black bean sauce, the juice of 2 limes and water.
• Brown the Pork: Heat a pan on medium-high until hot. Add the pork. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned.
• Add the Vegetables: Add the sliced carrots and aromatics. Season with salt and pepper. Cook, stirring occasionally and breaking the meat apart with a spoon, 4 to 5 minutes, or until the pork is browned and cooked through and the carrots are slightly softened. Add the chopped bok choy stems and bell pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.

• Finish the Noodles and Serve: Carefully separate the noodles. Add the noodles to the pan along with the chopped bok choy leaves and sauce. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined and the noodles are heated through. Turn off the heat. Serve the finished noodles garnished with the sesame seeds and scallion tops. Serve the remaining lime wedges on the side.