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Chopstick Challenge - Sweet & Spicy Pork and Noodles

A lot of people struggle with chopsticks, but I spent a chunk of my childhood in Japan, so they became a way of life. Of course, very large or very small pieces can still be a challenge, so a fork is usually at the ready. Not necessary for this dish, however - it’s very chopstick friendly, even for a beginner.

I’ve mentioned Momofuku’s Chili Crunch before, I know, but if you haven’t tried it, it adds a lot to dished, without adding too heavy a heat. Give it a try. You can get it on Amazon. Another brand to try is Fly By Jing. Both really good.


2 boneless pork chops

5 oz rice noodles

1 tablespoon canola oil

1/2 cup chopped scallion

1 cup shelled edamame

1 tablespoon minced ginger

2 cloves garlic, minced

½ bell pepper, chopped

1 tablespoon Chili Crunch

salt and pepper, to taste

¼ cup honey

1 tablespoon rice wine vinegar

2 teaspoons Chinese Five Spice

1 tablespoon sesame oil


Cook noodles according to package. Rinse and drain.

Heat canola oil in a large non-stick pan.

On medium heat, sauté the edamame and half the scallion for 3 minutes before adding in ginger, garlic and bell pepper.

Add Chili Crunch and cook for 2 more minutes. Remove from heat.

In the same pan, cook pork chops on high heat with a little salt and pepper, until cooked through. Set aside.

Combine honey, rice wine vinegar, and Chinese five spice. Add to the pan.

Cook until thickened, about 5 minutes.

Once thickened, add in the sautéed vegetables and cooked noodles. Drizzle sesame oil and sprinkle the rest of the scallions on top.

Slice the chops in bite-sized pieces and add a little more Chili Crunch for heat and texture (optional).

Follow chopstick directions below.

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