I Can't Stop Eating These Noodles!

Ingredients

• 1 whole Yellow Onion (roughly diced)
• 1 whole Red Fresno Chili Pepper (rough dice; can substitute jalapeño or habanero)
• 3 stalks Green Onion (white and green parts, roughly chopped)
• 1 head Bok Choy (chopped into bite‑size pieces)
• 4 cloves Garlic Cloves (smashed, peeled and diced; can use jarred minced garlic)
• 1/4 cup Low‑Sodium Soy Sauce
• 1.5 tablespoons Hoisin Sauce
• 1/4 teaspoon Sesame Oil (adds nutty aroma)
• 2.5 tablespoons Chili Garlic Sauce
• 1 teaspoon Ginger Paste
• 1 teaspoon Crushed Red Pepper Flakes (adjust to heat preference)
• 1 tablespoon Brown Sugar
• 1/4 cup Water
• 1 teaspoon Dark Soy Sauce (adds color and depth)
• 2 tablespoons Avocado Oil (high smoke‑point oil for stir‑fry)
• 1 pound Thai Rice Linguini Noodles (can substitute any stir‑fry noodle)
• 1 pound Ground Pork (can use ground turkey, chicken, beef, or omit for vegetarian)
• 1 teaspoon All‑Purpose Seasoning (or Salt & Pepper) (optional; adds extra flavor)
• 1 stalk Extra Green Onion for Garnish (thinly sliced)
• 1 teaspoon Extra Crushed Red Pepper Flakes for Garnish

Instructions

1. Prep Vegetables

   Dice the yellow onion, rough dice the red Fresno chili pepper, chop the white and green parts of the green onions, and chop the bok choy into bite‑size pieces. Set all aside in separate bowls.

   Time: PT5M

2. Prep Garlic

   Smash, peel and dice 3‑4 garlic cloves. If you prefer a finer texture, use a garlic press or pre‑minced garlic from a jar.

   Time: PT2M

3. Make Sauce

   In a medium mixing bowl combine 1/4 cup low‑sodium soy sauce, 1‑2 tbsp hoisin sauce, 1/4 tsp sesame oil, 2‑3 tbsp chili garlic sauce, 1 tsp ginger paste, 1 tsp crushed red pepper flakes, 1 tbsp brown sugar, 1/4 cup water, and 1 tsp dark soy sauce. Whisk until fully blended.

   Time: PT3M

4. Boil Noodles

   Bring a pot of salted water to a boil. Add the Thai rice linguini noodles and cook according to package directions until al dente, usually 6‑8 minutes. Drain in a colander and set aside.

   Time: PT8M

   Temperature: Boiling

5. Stir‑Fry Vegetables

   Heat 2 tbsp avocado oil in a large skillet or wok over medium‑high heat. Add the diced onion, chili pepper, green onion, and bok choy. Stir‑fry for 3‑5 minutes until vegetables begin to soften but still retain color.

   Time: PT5M

   Temperature: Medium‑high

6. Cook Ground Pork

   Add the 1 lb ground pork to the skillet. Break it up with a wooden spoon and cook until fully browned, about 5 minutes. If using turkey, chicken, or beef, cook until no longer pink.

   Time: PT5M

   Temperature: Medium‑high

7. Add Garlic

   Push the meat and veggies to the side of the pan and add the diced garlic. Stir‑fry for 30 seconds until fragrant, being careful not to let it burn.

   Time: PT1M

   Temperature: Medium‑high

8. Season

   Sprinkle 1 tsp all‑purpose seasoning (or salt & pepper) over the mixture and stir to combine.

   Time: PT30S

   Temperature: Medium‑high

9. Combine Sauce and Noodles

   Pour the prepared sauce over the meat‑vegetable mixture, add the cooked noodles, and toss everything together until the sauce evenly coats the noodles. If the mixture looks dry, add a splash of reserved pasta water.

   Time: PT3M

   Temperature: Medium‑high

10. Finish and Plate

    Transfer the chili garlic noodles to serving plates. Garnish with sliced green onion and an extra pinch of crushed red pepper flakes for color and heat.

    Time: PT2M

Nutrition Facts

Calories

520

Protein

25g

Carbohydrates

62g

Fat

15g

Fiber

4g