- 1/2 cup sesame seeds, toasted
- 4 tablespoons toasted sesame oil, plus more
- 1 tablespoon plus 1/2 teaspoon sugar
- Kosher salt
- 2 half-sour dill pickles
- 1 clove garlic, minced
- 1 tablespoon minced peeled ginger
- 4 scallions, finely chopped
- 3 tablespoons soy sauce
- 1 1/4 cups low-sodium chicken broth or stock
- 8 ounces ground pork
- 3 tablespoons vegetable oil
- 2 to 4 teaspoons Chinese chili oil, plus more
- 2 teaspoons balsamic vinegar
- 9 ounces dried Chinese egg noodles
- 1 medium head bok choy, sliced crosswise
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
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.