Ingredients

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

1 lb ground pork

1 bunch purple Tat Soi

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

12 grams (1 tbsp) garlic powder 

1/2 tbsp coconut oil

Sesame seeds or chili crisp to garnish 

Makes 2-3 servings

Instructions

Make the noodles according to the package instructions.

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

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

Preheat a skillet for the tat soi. There is no need to add oil. Chop the greens into bite-sized pieces and then add them to the hot skillet with 2 tbsp of the sauce and cook without a lid until done. 

Meanwhile, toast the sesame seeds or make the Chile crisp, if using. 

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. Add the cooked greens and pork, then put the lid back on the pot and shake it all up to distribute the sauce evenly. 

Serve immediately and top with chili crisp or toasted sesame seeds.