Szechuan-Style Pork & Noodles with Baby Bok Choy

1. Fill a medium pot with water; add a big pinch of salt. Cover and heat to boiling on high.

2. Peel and roughly chop the garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root end of the bok choy; thinly slice. In a large bowl, combine the prepared garlic, white bottoms of the scallions, and bok choy. In a separate bowl, whisk together the peppercorn sauce, tahini, soy glaze, and water until thoroughly combined.

3. In a large pan, heat a drizzle of olive oil on medium-high. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 6 minutes, or until browned. Add the prepared bok choy mixture and as much of the red pepper flakes as you’d like. Cook, stirring frequently, 1 to 2 minutes, or until the bok choy is softened and the pork is cooked through.

4. Using your hands, separate the noodles and add to the pot of boiling water. Cook, according to directions, until tender. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking.

5. To the pan of cooked pork and bok choy, add the sauce (carefully, as the liquid may splatter) and cooked noodles. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pork and noodles garnished with the sliced green tops of the scallions. Enjoy!