Spicy Black Bean Noodles with Pork and Bok Choy


This is an old favorite that we've made since my med school days. It relies on a special brand of chili oil with black beans that is made by Lao Gan Ma. It looks like this.


We affectionately call it "man woman sauce" because when we first bought this, we spent fifteen minutes debating whether the person on the bottle is a man or a woman. Regardless of what you think, I think it's worth tracking down a bottle of this just to make this dish.

Spicy Black Bean Noodles with Pork and Bok Choy
(Recipe adapted from the Woks of Life)


  • 2 tbsp canola oil
  • A few bunches of bok choy, leaves separated (I used baby bok choy here)
  • 5 cloves of garlic, minced
  • 2 tbsp ginger, minced
  • 6-8 oz ground pork
  • Couple of splashes of Shaoxing wine (also known as Chinese cooking wine)
  • 1/2 tsp sugar
  • 3 heaping tablespoons Lao Gan Ma Chili Oil with Black Bean
  • 1/2 tsp white pepper
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 scallions, chopped
  • 1 package lo mein noodles, cooked and drained
  • A few bunches of bok choy, leaves separated (I used baby bok choy here)

  1. Heat 1/2 tbsp of canola oil in a wok over medium high heat. Add bok choy to wok and stir-fry until bok choy is partially cooked. Remove from wok and set aside.
  2. Heat remaining 1 1/2 tbsp of oil in the wok over medium high heat. Add the garlic and ginger and cook for 30 seconds until fragrant. 
  3. Add pork to wok and cook until no longer pink. 
  4. Add the Shaoxing wine, sugar, chili oil with black beans, white pepper, soy sauce, sesame oil, and scallions. Cook for a few more minutes. 
  5. Add the lo mein noodles and bok choy, tossing until noodles are coated with the sauce and the bok choy are fully cooked. Serve!


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