Pork & Vegetable Lo Mein

Ingredients

• Ground pork

  Fresh, raw

  8 oz or 227g

• Egg noodles

  Dry, enriched

  16 oz or 454g

• Soy sauce

  Low sodium, Shoyu

  2 tbsp or 32g

• Balsamic vinegar

  2 tbsp or 32g

• Soy Glaze, Original

  Roland

  3 tbsp or 300g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Seaweed

  Spirulina, dried

  ½ tsp or 1g

• Sesame seeds

  Seeds, whole, dried

  ½ tsp or 2g

• Bok Choy

  Wegmans

  16 oz or 454g

• Celery

  Raw

  2 stalk, medium or 80g

• Garlic

  Raw

  2 clove or 6g

• Tahini

  Dips and Spreads - Wegmans

  2 tblsp or 30g

• Cooking Spray w/ Olive Oil

  2 servings or 8g

Directions

1. Fill a large pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the celery on an angle. Cut off and discard the root ends of the bok choy; roughly chop. Combine in bowl with garlic.
2. In a large pan, heat the sesame oil on medium-high heat until hot. Add the sliced celery; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the chopped bok choy and garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Transfer to a bowl; cover with foil to keep war,. Wipe out the pan.
3. Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.
4. In the same pan, coat with cooking spray on medium-high heat until hot. Add the pork. cook, without stirring, 3 to 4 minutes, or until ightly browned; season with salt and pepper. Continue to cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until browned and cooked through. Turn off the heat.
5. To the pot of cooked noodles, add the sauce, cooked pork, and cooked vegetables. Stir to throughly combine. Serve the finished noodles garnished with the furikake. Enjoy!