Love love love the concept of one bowl dinners. You get your carbs, your protein, your veggies, all in one tasty bowl.
This dinner is all that and more. It’s got that whole spicy sweet combo going on that is just to die for. Plus you get to slurp up noodles which is always fun. Add in the crunch of raw veggies on top and everyone is, hopefully, happy.
This is one of those dinners that you can make way easier on yourself by making the sauce ahead of time. I did it during the day, poured it in a mason jar, and let it hang out in the fridge. Come dinner time I just had to cook up the seasoned meat and noodles and then it all came together. Loved the fresh veggies and sesame seeds on top.
Dinner is served!
SWEET & SPICY PORK NOODLE BOWLS
Recipe adapted from Food Network
1 8-ounce package thin Chinese noodles
1/4 cup plus 2 teaspoons vegetable oil
12 ounces ground pork
1 tablespoon minced peeled fresh ginger
1/4 cup low-sodium chicken broth
1/2 cup chopped bread-and-butter pickles, plus 1/4 cup brine from the jar
1/4 cup plus 2 tablespoons low-sodium soy sauce
1/4 cup toasted sesame seeds
1 tablespoon Asian chili-garlic sauce
2 teaspoons packed light brown sugar
red pepper flakes, to taste (I went heavy on these)
2 Persian cucumbers, halved lengthwise and thinly sliced
1 cup cherry or grape tomatoes, chopped
Bring a large pot of water to a boil. Add the noodles and cook per package instructions. Drain and toss with 2 teaspoons vegetable oil.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the pork and 2 teaspoons ginger; cook, breaking up the meat, until lightly browned, about 3 minutes. Add the chicken broth, pickles and 2 tablespoons each pickle brine and soy sauce and cook, scraping up any browned bits along the bottom of the pan, until the liquid evaporates, about 4 minutes.
For the sauce, puree 3 tablespoons toasted sesame seeds in a blender until finely ground, about 15 seconds. Add the remaining 3 tablespoons vegetable oil and puree until smooth. Add 1/4 cup water, the chili-garlic sauce, brown sugar, red pepper flakes, and the remaining 1/4 cup soy sauce, 2 tablespoons pickle brine and 1 teaspoon ginger; puree until combined.
Top each serving of noodles with the sesame dressing, pork, cucumbers and tomatoes. Sprinkle with sesame seeds.