Wednesday, April 12, 2017


I have made this dish three (four?) times now so I thought it was time to share it because it has become a crowd favorite. I got the recipe from my friend Lisa, who inspires me in that kitchen with all her recipes and weekly meal planning posts, and this was one of them. 

The first time I made it I instantly knew Ken was going to like it because it has his favorite flavor profile of sesame oil, soy sauce, miso, white pepper with a meat (and he did!) This reminded us of this Chinese jja-hang-myun dish that used to be one of my favorites at Ken's dad's old restaurant and that flavor combination probably has a lot to do with it. Other perks of this recipe is that it is so simple to put together and the girls love it too. 

It is also versatile because you can substitute the ground pork for ground beef (like we usually do), toss in any type of greens to wilt, or make it with more or less broth depending on your preference. We've also eaten it over rice and liked it just as much. Side note: the pickles for this recipe is likely not meant to be kosher dill pickles but we've been eating a lot of those pickles and usually have then stocked in the fridge so that's what we use. 

Lola waiting for her bowl with great anticipation! 

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