Ingredients Jump to Instructions ↓

  1. 1/2 cup sesame seeds, toasted

  2. 4 tablespoons toasted sesame oil , plus more for serving

  3. 1 tablespoon plus 1/2 teaspoon sugar Kosher salt

  4. 2 half-sour dill pickles

  5. 1 clove garlic, minced

  6. 1 tablespoon minced peeled ginger

  7. 4 scallions, finely chopped

  8. 3 tablespoons soy sauce

  9. 1 1/4 cups low-sodium chicken broth or stock

  10. 8 ounces ground pork

  11. 3 tablespoons vegetable oil

  12. 2 to 4 teaspoons Chinese chili oil , plus more for serving

  13. 2 teaspoons balsamic vinegar

  14. 9 ounces dried Chinese egg noodles

  15. 1 medium head bok choy, sliced crosswise

Instructions Jump to Ingredients ↑

  1. Bring a pot of water to a boil. Pulse the sesame seeds in a mini food processor with 2 tablespoons sesame oil, 1 tablespoon sugar and 1/4 teaspoon salt until powdery; set aside. Prepare the stir-fry: Quarter, seed and finely dice the pickles and put in a bowl. In another bowl, mix the garlic , ginger, scallions, 1/2 teaspoon salt and the remaining 1/2 teaspoon sugar . Mix 1 tablespoon soy sauce and the broth in a third bowl. Mix the pork with 1 tablespoon soy sauce and 1/2 teaspoon salt in another bowl. Place the four bowls by the stove. Place a large skillet over high heat. Add 2 tablespoons vegetable oil, then the pork, breaking it up with a wooden spoon, until cooked but not dry, 4 minutes. Transfer the meat to a bowl and toss with the remaining 1 tablespoon soy sauce. Add the remaining 1 tablespoon vegetable oil to the skillet; stir-fry the pickles for 1 minute. Add the garlic mixture and fry 30 seconds. Add the broth and boil until reduced by half, 4 minutes. Divide the broth among bowls and drizzle with the chili oil and vinegar. Meanwhile, add the noodles and bok choy to the boiling water and cook until just tender, 2 minutes. Drain and toss with the remaining 2 tablespoons sesame oil. Season with salt, then divide among the bowls. Top with pork and sprinkle with sesame powder. Serve with more sesame and chili oil. Photograph by Sang An


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