This dynamic noodle dish will leave you with a POP of unique flavors. The best part about this dish is how you can adjust the ingredients to accommodate your flavor palette! Switch out the pork for any protein of your choice or add in a big batch of veggies for a lighter option.
2 (7.7 ounce) packages lo mein egg noodles
1 pound ground pork
6 cloves garlic, pressed through garlic press
1 tablespoon finely minced lemongrass (about 1 medium stalk)
2 teaspoons freshly grated ginger
1 to 2 tablespoons chili garlic sauce (or your desired amount)
2 tablespoons hoisin sauce
1/4 cup hot water
1 baby bok choy, thinly sliced
1 cup baby spinach leaves, roughly chopped
1 tablespoons sesame oil
Soy sauce, to taste
Sliced green onions, for garnish
Place a large heavy-bottom pan (cast-iron or a wok is great for this) over high heat, and drizzle in about 1-2 tablespoons of peanut oil; once very hot, crumble the ground pork into the pan along with a good pinch of salt and pepper, and using a wooden spoon or spatula, break it up very well into a fine crumble; cook the pork until it is cooked through and slightly browned and crisp around the edges, roughly 6-7 minutes.
Once the pork is browned, add in the garlic, lemongrass and ginger, and stir that into the pork for about 30 seconds or so to cook and release the aroma.
Add in the chili garlic sauce and the hoisin, along with the 1/4 cup of hot water, and stir to combine.
Next, sprinkle in the thinly sliced baby bok choy and the spinach, and fold that into to pork mixture to gently wilt for a few seconds.
Once the greens are wilted yet still vibrant, add in the noodles, along with the sesame oil and some soy sauce to taste, and using tongs or two spoons, toss the noodles with the fragrant pork mixture to incorporate all of the ingredients, and warm/crisp up the noodles a bit.
Serve hot out of the pan garnished with green onion, and perhaps a little more chili garlic sauce, if desired.
Recipe adapted from Ingrid Beer - The Cozy Apron