Quick Notes: This is pretty spicy, so if you can’t hang, feel free to dial it back a bit in that department. Makes four sizable portions.

Ingredients

• 1 lb ground pork
• 2 14 oz packages of Udon noodles
• 1 head bok choy
• 1 bushel green onions
• 2 tablespoons fresh grated ginger root
• 2 cloves garlic
• 1/2 cup lite soy sauce
• 5 tablespoons sesame oil (divided)
• 2 tablespoons honey
• 2 tablespoons white pepper
• 2 tablespoons red pepper flakes
• sesame seeds for topping (roasted, or not. The photo includes roasted sesame seeds)

Directions

1. Prep first. Fill large bowl with very hot sink water. Put your Udon noodles into the bowl to soak. Don’t break them apart, they’ll just rip and instead of a noodle stir fry you’ll end up with a bunch of weird chunk things. That’s what the water is for.
2. Chop the green onions allllll the way to the root. Separate the white bottoms from the green tops. We’re putting these in at separate times.
3. Peel your ginger root. Some people say they can do this with a spoon, and I think they’re fucking insane. I prefer a vegetable peeler, but whatever floats your boat. Just get the bark-ey skin off. On the smallest part of a grater (or even over a zester if you’ve got the musle for it) grate about two full tablespoons of ginger. Set aside.
4. Chop just the leafy parts of your bok choy. You can do as much or as little of this as you would like. Set this aside as well.
5. In a wok, or VERY large frying pan (this is a lot of stir fry) heat two tablespoons of the sesame oil over medium high heat.
6. While the oil is warming, mince your garlic. Add it to the oil. Let it begin to simmer.
7. Add the bottoms of your green onions (just the white part, save the green for later) to the wok, along with your ginger. Stir fry together for 1-2 minutes.
8. Add your red pepper flakes and let them cook in the oil as well for about another minute.
9. Move all your aromatics up to the side, and add your pork. Brown the pork much like you would ground beef or sausage.
10. Once it looks like you’re about half way done browning the meat, mix your aromatics back in with it along with your white pepper and allow these to cook together until your pork has completely browned.
11. Add your bok choy and the rest of your green onions (along with any other veggies you’ve decided to be rebellious with) to the meat and stir fry for 1-2 minutes.
12. With a set of tongs, gently separate your noodles in the bowl. They should come apart easily at this point. Drain them completely, and add them to the wok as well. Stir until everything is well incorporated. Allow to cook together while we complete the sauce.
13. Add soy sauce and the remaining 3 tablespoons of sesame oil to a small bowl. Mix in honey.
14. Pour sauce over, and stir until everything is fully coated. Remove from heat.
15. Plate and sprinkle over sesame seeds.