PORK DAN DAN NOODLES

Makes 4 large servings or 6 small.

4 Tbsp avocado oil
2 shallots - thinly sliced
5 garlic cloves - thinly sliced
1/2 to 1 tsp red pepper flakes
1 lb ground pork
1 tsp salt, adjust later to taste
1/2 tsp ground white pepper
1/2 tsp Chinese five spice powder
1/2 tsp sichuan peppercorns - crush them
1/3 cup coconut aminos
1/2 Tbsp rice vinegar
1 Tbsp lime juice - 1 lime is okay
1 tsp fish sauce
3 heads baby bok choy - leafy greens only, chopped
8 oz pasta - flat long noodles work best such as linguine (Jovial Brown Rice brand is great)
3/4 Tbsp gochujang
3 Tbsp Cashew butter (or tahini, I prefer Cashew)
Sliced green onions for serving

Bring large pot of water to a boil with 1 Tbsp of salt in it.
In a wok, or deep skillet, heat 2 tbsp avocado oil to a medium heat. Add the 2 shallots - thinly sliced, 5 garlic cloves - thinly sliced, 1/2 to 1 tsp red pepper flakes and cook stirring till translucent, about 2-3 minutes.
Add to the wok the 1 lb ground pork. 1 tsp salt, adjust later to taste, 1/2 tsp ground white pepper, 1/2 tsp Chinese five spice powder and cook breaking apart until fully cooked then lower heat to low.
Add the 1/2 tsp sichuan peppercorns, 1/3 cup coconut aminos, 1/2 Tbsp rice vinegar, 1 Tbsp lime juice, 1 tsp fish sauce and 2 more Tbsp of avocado oil. Stir, then add the 3 heads baby bok choy leafy greens. Let this simmer slowly while you get the pasta ready.
Place pasta in boiling water and cook per package instructions . Save 3/4 cup of the pasta water for use!
In a small bowl combine 2 more Tbsp coconut aminos, 3/4 Tbsp gochujang, 3 Tbsp Cashew butter, and the 3/4 cup of pasta water. Stir/whisk this mixture.
Add the cooked pasta to the wok with the pork, pour the cashew mixture in with it and toss until combined. Heat off. Taste and adjust salt if needed.
Top with sliced green onion and lime wedges. :) Enjoy

This recipe can be made with ground chicken thighs or perhaps turkey if you do not like pork.

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