1 -2 fresno chilies or 1 -2 jalapeno chile, cut into thin rings
Serving Size: 1 (245) g
Servings Per Recipe:4
Calories from Fat 364 g50 %
Total Fat 40.5 g62 %
Saturated Fat 6.7 g33 %
Cholesterol 40.9 mg 13 %
Sodium 1383.5 mg 57 %
Total Carbohydrate68.3 g 22 %
Dietary Fiber 3.8 g15 %
Sugars 13.4 g53 %
Protein 22.4 g 44 %
Heat water for the pasta. As it heats, cut the scallions into 2-3" slivers, separating the whites and greens.
Cook the noodles, drain, and rinse with cold water until cool.
In a large skillet or wok, heat the oil to shimmering. Add and cook the scallion whites until golden brown, 5-7 minutes. Add 1/2 of the greens and cook until well browned and crisping, 5-8 minutes longer. Remove scallions but not the oil, and reserve in a bowl.
Add the pork, breaking it up into small pieces,stirring infrequently until well browned and crisp, 5-7 minutes. Add the soy sauce and sugar, bring to a simmer, and scrape uo anything that has stuck to the pan/wok.
Reduce to low, add the bok choy, if using, and the noodles and fried scallions. Toss to combine and reheat the noodles. Remove from heat and add the reserved fresh scallions and salt, if needed (I didn’t).
Serve in individual bowls, topped with a few chile slices, if desired.