Oh, did you think Zelli pasta could only go Italian?! Guess again! This Crispy Pork and Pepper Malfaldine is packed full of Asian flavor and umami. It’s delicious, fast, and incredibly simple, making it perfect for weeknights!
First thing’s first: get your ingredients prepped and ready! This recipe comes together very quickly once you get going.
Add oil to a deep pan over medium heat. If you own a wok, now is the time to use it, but I used my large 12 inch cast iron skillet. Add your chili peppers (reserving a bit for topping) and cook for one minute, then add your ginger and sichuan and cook for another minute or so. WARNING: it will sizzle and pop and can make a bit of a mess, so use a screen if need be.
Add garlic and cook until fragrant. Add ground pork and your mushrooms.
Cook until lightly brown, stirring frequently and breaking up the larger chunks of pork with a wooden spoon.
Meanwhile, get a pot of salted water boiling for your pasta. Once you add the pasta it will only take about 3 minutes to cook, so don’t add your pasta until your ground meat and mushrooms are cooked.
Next, add your wine, fish sauce, soy sauce, mirin, white pepper and sesame oil.
Add chili crisp, stir and let cook until combined well, about 1-2 minutes.
Increase your heat to high and transfer cooked noodles directly from pasta water to the pan with your pork and sauces. Toss vigorously with your tongs to prevent sticking and to coat the pasta in the sauces.
Add your green onion, bok choy, and ½ of your chopped nuts and stir fry for about 1 minute, until the bok choy is just wilted.
Plate and garnish with remaining nuts and sliced peppers and serve.
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