Start to finish: 50 minutes
Servings: 6
Kosher salt
1 pound ground pork
1/4 cup low-sodium soy sauce, divided
1 tablespoon toasted sesame oil
2 teaspoons cornstarch
1/2 cup thinly sliced white and light green part of scallion, plus 1/2 cup thinly sliced dark green part of scallion for garnish
3 tablespoons vegetable oil
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
1 to 1 1/2 tablespoons Asian chile paste (or to taste)
3 cups shredded Napa cabbage
6 ounces capellini
1 cup chicken broth
2 tablespoons toasted sesame seeds for garnish
Put on a large pot of salted water to boil for the pasta.
In a medium bowl combine well the pork, 2 tablespoons of the soy sauce, the sesame oil, the cornstarch and the 1/2 cup white and light green sliced scallions.
In a wok or large skillet heat the oil over high heat until it is almost smoking. Add the ginger, garlic and chile paste; cook, stirring, for 30 seconds or until the mixture smells fragrant. Add the pork, breaking it up, and cook, stirring until most of the pink has disappeared. Stir in the cabbage and the remaining 2 tablespoons soy sauce and cook, stirring, until the cabbage is slightly wilted, 1 to 2 minutes.
When the pot of water has come to a boil, add the pasta, stir, and boil it for 2 minutes. Drain the noodles and add them to the skillet along with the chicken broth. Bring to a boil and simmer for 2 minutes, stirring occasionally (the mixture will be soupy at first and then become less saucy as the pasta absorbs the broth). Divide the pasta and pork evenly among 6 bowls, pouring any liquid over it, and garnish with the scallion greens and toasted sesame seeds.
Nutrition information per serving: 428 calories; 236 calories from fat; 26 g fat (7 g saturated; 0 g trans fats); 54 mg cholesterol; 588 mg sodium; 25 g carbohydrate; 2 g fiber; 2 g sugar; 19 g protein.
Sara Moulton, Associated Press
