Details

• ⏲️ Prep time: 5
• 🍳 Cook time: 15
• 🍽️ Servings: 2

Ingredients

• 3 pucks of Blue Dragon Noodles (https://www.walmart.ca/en/ip/Blue-Dragon-Pad-Thai-Rice-Noodles-300g/32KU7DHN99RQ?classType=REGULAR&from=/search)
• 2 tbsp Spicy Chili Crisp (https://www.walmart.ca/en/ip/Spicy-Chili-Crisp/4FRB25574ETG?region_id=202200) per bowl
• Soy sauce to taste
• 4 stalks green onions (chopped)
• 2 Med boiled eggs
• 2 stalks of bok choy
• 2 pork chops, cooked in Korean Bulgogi Sauce (https://www.walmart.ca/en/ip/CJ-BIBIGO-KOREAN-BULGOGI-SAUCE-HOT-SPICY/0XVM7O0CBEF2?classType=REGULAR&from=/search)

Directions

1. This is a simple meal you can whip together in 20 mins. Prep Time: 5 mins Cook Time: 15 mins Servings: 2 Ingredients: Spicy Noodles with Bok Choy (serves 2) 3 pucks of Blue Dragon Noodles 2 tbsp Spicy Chili Crisp per bowl Soy sauce to taste 4 stalks green onions (chopped) 2 Boiled eggs (to liking) 2 bunches of bok choy stalks 2 pork chops, diced 2 tbsp Korean Bulgogi Sauce Directions: Wash and chop the green onions, set aside. Slice the bottoms off the bok choy, separating them and placing into a colander to wash. Once washed, place dampened stalks into a pan with a lid and simmer on low for 5 to 10 minutes, to achieve a steamed effect. Or you can use your favourite method of steaming. I find the pan simple and easy to clean up afterwards. In a small pot, place your eggs in with enough water to submerge. I use an egg timer that sits in the water along with the eggs. Once they have reached your desired softness (or hardness if that’s your thing!), discard the boiling water and immediately set in cool water. In another pot, bring water to a boil and add your noodles. I use the quick cook noodles, which only take 3 mins to prepare. Drain and place in your bowls. Add the garlic chili crisp and soy sauce and mix it up.   While everything is boiling, you can start to prepare your pork chops by tenderizing them and cutting them into cubes. Place in a frying pan, on med-high heat and cook until there is no more pink showing. Add the bulgogi sauce and lower the heat until it forms a nice crispy texture on the sides of the meat. For the bulgogi sauce I usually eyeball it, so you can adjust to your liking. I like mine saucy, so I do a generous pour. While the meat is simmering, start to peel your eggs, occasionally running under cold water if needed. I find if you take them off earlier on, by the time you get to it, they peel nicely without the shell sticking. In each bowl, add your egg, steamed bok choy and green onion over your noodles, then finally add the diced pork and enjoy!