Recipe by dugpark
"My spin on 'yaka mein soup' with pork and bok choy. It's a family favorite (for our gluten-free family). Everyone from my 5-year-old to my wife and I can't get enough, especially on a cold or grey day. This recipe generally makes enough for us to have two meals for five people with some lunches left over. Serve with condiments including crushed red pepper flakes, Parmesan cheese, and lime wedges."
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1 (4 pound)
bone-in pork shoulder roast
1 (32 ounce) carton
water, or as needed to cover
chicken bouillon cubes
seasoned salt (such as LAWRY'S®)
3 large heads
bok choy - large outer leaves and base trimmed off, heads thickly sliced
fresh cilantro leaves, chopped - divided
2 (8 ounce) packages
dried flat rice noodles
crushed red pepper flakes to taste
grated Parmesan cheese to taste
This was definitely worth the try, and we will be making it again. Such an interesting blend of flavors. My wife thought it was a 5-star, but I was closer to 4.5 since it needed more vegetables or mushrooms. The broth was strong for me the first serving, but settled the next day. We used a 2lb boneless pork roast and kept all other ingredients the same, which seemed to be a perfect proportion. This would go good with rice as well; we used brown rice noodles. Keep a spoon and fork handy! Thanks for posting this recipe!
Didn't have bok choy, subbed celery instead.
* Percent Daily Values are based on a 2,000 calorie diet.
Pork Yaka Mein a la Dug
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 123
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