Ingredients:
- 1/3 cup + 2 tablespoons sesame oil
- 6 cloves garlic, minced
- 1 tsp crushed red pepper flakes (more depending on preferred spice level)
- 1/2 cup low sodium soy sauce
- 1/4 cup hoisin sauce (make sure to use GF, if needed)
- 1 tablespoon honey
- 2 tablespoons rice vinegar
- 3 tablespoons tahini
- 8 ounces Chinese style rice noodles
- 2 1/2 cups low sodium chicken broth
- 2 cups fresh baby spinach
- 1 pound ground pork
- black pepper
- 1 medium shallot, chopped
- 4 green onions, chopped
Directions:
1. To make the chili oil. Heat a large skillet over medium heat. Add the 1/3 cup sesame oil, the garlic, and chili flakes. Cook, stirring occasionally until the garlic is fragrant, about 5 minutes. Remove from the heat and very carefully transfer the oil to a heat proof bowl or glass jar.
2. Meanwhile, combine the soy sauce, hoisin sauce, honey, vinegar, tahini, and 1/3 cup water in a bowl.
3. Cook the rice noodles according to package directions. Drain and set aside. To the pot used to cook the noodles, add the broth and 1/2 of the soy sauce mixture. Bring to a simmer over medium heat, stir in the spinach. Keep warm.
4. Place the skillet used to make the chili oil, over medium-high heat. Add 2 tablespoons oil and the pork. Season with black pepper and brown all over, breaking it up as it cooks, about 5 minutes. Add the shallot, and cook another 2-3 minutes. Slowly pour in the remaining soy sauce mixture. Bring the mixture to a simmer and cook until the sauce coats the pork and the meat begins to caramelize and get crispy, about 5 minutes. Stir in 2-4 tablespoons chili oil. Remove from the heat.
5. Ladle the broth into bowls. Add the noodles and toss combine. Spoon the meat over the noodles. Top with green onions and additional chili oil. Enjoy!
*Recipe adapted from Half Baked Harvest
boymomfoodie.mom 