Chinese · Dinner
Ground Pork Noodle Bowl (High-Protein)
Ground pork and egg simmer with garlic, ginger, and doubanjiang in a savory-sweet soy broth over wheat noodles, finished with bok choy and scallion. Tofu and edamame boost protein to over 50g per serving while sesame oil and rice vinegar deepen the umami broth.
$5
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
645Calories
50.8gProtein
27.9gFat
50.2gCarbs
6.7gSugar
6.8gFiber
2088mgSodium
289mgChol
7.2gSat Fat
890mgPotassium
210mgCalcium
5.9mgIron
1.3mcgVitamin B12
26mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Soft-boil the egg in simmering water for 6.5 minutes until the white sets and yolk stays jammy, then cool and peel.
2
Boil
Cook wheat noodles in boiling water over high heat for 3 to 4 minutes until tender, then drain and set aside.
3
Fry
Heat vegetable-oil in a wok over medium-high heat and fry garlic, ginger-fresh, and sichuan-peppercorn for 30 seconds until fragrant.
4
Fry
Add ground pork to the wok, break it up, and fry over medium-high heat for 4 to 5 minutes until no pink remains.
5
Fry
Stir doubanjiang into the pork and cook over medium heat for 1 minute until fragrant and the oil turns red.
6
Simmer
Pour in chicken-stock, soy-sauce, rice-vinegar, and sugar-white; add tofu and edamame; simmer for 5 minutes until slightly thickened.
7
Steam
Lay bok choy on the broth, cover, and steam for 2 minutes until wilted and bright green.
8
Plate
Place noodles in a bowl, ladle pork-tofu mixture and broth over top, tuck bok choy alongside, halve egg over noodles, drizzle with sesame-oil, scatter scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g ground pork
- 22 eggs, soft-boiled and peeled
- 5.2 oz150g firm tofu
- 2/3 cup100g shelled edamame
- 5 oz140g dry wheat noodles
- 5.6 oz160g bok choy
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp doubanjiang
- 3 tbsp3 tbsp soy-sauce
- 2 tsp2 tsp sesame-oil
- 2 tsp2 tsp rice-vinegar
- 1 tsp1 tsp sugar-white
- 1 1/3 cup320ml chicken-stock
- 2 tbsp2 tbsp vegetable-oil
- 22 scallion
- 1/2 tsp1/2 tsp sichuan-peppercorn
