Ingredients

For the Sauce:

• ⅓ cup chili crisp
• ¼ cup soy sauce
• 2 tablespoons tahini

For the Pork:

• 2 tablespoons toasted sesame oil
• 1 lb ground pork
• ½ cup sui mi ya cai (Sichuan preserved mustard greens)
• 1 tablespoon black bean sauce or hoisin
• 2 teaspoons Shaoxing wine
• 2 teaspoons dark soy sauce
• ½ teaspoon Chinese five spice
• 4 garlic cloves, sliced

Additional Ingredients:

• 3 bok choys, leaves separated
• 9 oz dried noodles of choice
• 2 scallions (green parts only), sliced
• ¼ cup chopped roasted peanuts

Steps

Make the Sauce

1. Stir together the chili crisp, soy sauce, and tahini in a medium bowl until combined. Set aside.

Cook the Pork

2. Heat a large skillet over medium-high heat. Add sesame oil and let it heat for about 5 seconds.
3. Add the ground pork and break it into crumbles with a spoon. Cook until half of the pork is still pink, about 3 to 4 minutes, stirring once halfway through.
4. Add the sui mi ya cai, black bean sauce, Shaoxing wine, dark soy sauce, five spice, and garlic. Stir to coat the pork evenly.
5. Cook until the pork is no longer pink, 1 to 2 minutes more, stirring once halfway. Remove from heat and transfer to a bowl. Set aside.

Cook the Bok Choy and Noodles

6. Bring a medium pot of water to a boil. Add the bok choy and cook until wilted and tender, about 1 minute. Transfer to a plate.
7. Add the noodles to the same pot and cook according to package instructions. Drain, reserving 3 tablespoons of the cooking water.

Assemble

8. Divide the sauce among 3 bowls, adding 1 tablespoon of reserved noodle water to each bowl.
9. Add the noodles to each bowl and toss to coat in the sauce.
10. Top evenly with the pork mixture, scallions, peanuts, and bok choy. Serve immediately.