Preheat the oven to 400 degrees F.
Place the pork in a bowl and sprinkle with the Chinese 5-spice powder, salt and white pepper. Add the grated ginger, breadcrumbs, finely chopped scallions
, egg yolk, grated garlic and a drizzle of sesame oil. Mix together and roll into small meatballs. Dress
in vegetable oil
until brown and golden, 15 to 18 minutes.
Heat a drizzle
of vegetable oil in a soup
pot. Stir in the sliced ginger, sliced garlic and chile
peppers, followed by the chicken stock
, 2 cups water, the bok choy and soy sauce. Simmer
to flavor, cooking until the bok choy is tender-crisp, and then combine with the meatballs.
Bring a pot of salted water to a boil and cook the pasta to al dente
. Combine the pasta
with the sauce and meatballs, and serve in shallow bowls garnished with sesame oil
, the thinly sliced scallions and crispy fried onions or fried noodles.
Cook's Note: For a make-ahead meal, cool and store the sauce and meatballs. Bring to room temperature before reheating to a low boil. Cook the pasta right before serving.