Dry Noodles with Braised Pork and Fish Balls
A quick and satisfying bowl of noodles tossed in a savory sauce, topped with tender braised pork, fish balls, and bok choy. Perfect for a fast weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 8 oz dried noodles
- 6 oz braised pork
- 6 pieces fish balls
- 2 heads baby bok choy
- 2 tbsp soy sauce
- 2 stalks green onions
Instructions
- 1
Bring a large pot of water to a boil. Add the 8 oz dried noodles and cook according to package directions until al dente, about 5-7 minutes. Reserve 1/4 cup of the pasta water, then drain the noodles.
- 2
In the same pot, add the 6 fish balls and 2 heads of baby bok choy (halved) to the boiling water. Cook until the fish balls float and the bok choy is bright green and tender, about 3-4 minutes. Remove with a slotted spoon.
- 3
In a large bowl, whisk together the 2 tbsp soy sauce and 2 tbsp of the reserved pasta water. Add the drained noodles and toss to coat evenly.
- 4
Slice the 6 oz braised pork into thin pieces. Divide the noodles between two bowls, top with the pork, fish balls, and bok choy. Garnish with sliced green onions from the 2 stalks. Serve immediately.
Tools you’ll need
- Large pot
- Colander
- Slotted spoon
- Large bowl
- Knife
- Cutting board
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