Ingredients

8 oz Japanese-style Udon Noodles (found at Kootenay Coop)

1 lb ground pork or beef

1 bunch Choi Sum 

1 1-2 tbsp coconut oil 

Sauce Ingredients

100 ml Hoisin sauce

25 ml (1 tbsp plus 2 tsp) Sambal Oelek chili paste (found at Kootenay Coop)

25 ml (1 tbsp plus 2 tsp) tamari 

10 ml (2 tsp) Mirin rice cooking wine (found at Kootenay Coop)

15 ml (1 tbsp) toasted sesame oil

9 grams (1 tbsp) garlic powder 

Sesame seeds or chili crisp to garnish 

Makes 2-3 servings

Instructions

Bring a pot of water to a boil and then make the noodles according to the package instructions. 

Make the sauce by combining all of the ingredients in a bowl and whisking together. 

Preheat a skillet over medium-high heat for the pork. Once hot, add the 1/2 tbsp coconut oil. Once the oil is hot, add the ground pork. Cook each side without flipping until it is crispy and brown. 

Meanwhile, toast the sesame seeds if desired. 

To make the sautéed Asian greens, preheat a large skillet. Add the 1 tbsp coconut oil. 

Wash and cut the Tokyo Bekana or Asian greens into bite-sized pieces. 

Once the pan is hot, add the cut greens. Stir frequently, do not add a lid. Add a pinch of salt. Remove from heat after the stems have just softened to avoid overcooking. 

Once the pork has browned, add the rest of the sauce and cook until reduced slightly. 

Drain the noodles, then add them back to the pot they were cooked in. Add the cooked greens and saucy meat and then put the lid back on the pot and shake it all up to distribute the sauce evenly. 

Top with chili crisp or toasted sesame seeds and serve immediately.