Asian Buckwheat Noodles with Pork and Tofu

1/2 lb pork, cut into cubes or matchsticks
2 cloves garlic, minced
1-inch fresh ginger, minced
2 quarts favorite stock
2 Tbsp Thai fish sauce
About 10-12 oz fresh Asian buckwheat noodles

6 cups baby bok choy
1 purple onion, sliced
2 cups cabbage, diced
1 cup shredded carrots

10 oz baked Asian flavored tofu (I used Trader Joe's)
2 Tbsp soy sauce
1 Tbsp sesame oil
2 tsp chili paste with garlic, or Sriracha sauce
Toasted sesame seeds for garnish

Brown the pork in a large pot in a dash of canola oil, about 8-10 minutes. Add the garlic and ginger and cook another 2-3 minutes.

Add the stock and fish sauce and bring to a boil. Add the noodles and cook for a bout 3-4 minutes, until they begin to soften. Then add the bok choy, onion, cabbage and carrots and return to a gentle boil. Cook through just until noodles are al dente, only a few more minutes.

Gently fold in the soy sauce, sesame oil and chili paste, and then finally the tofu. Serve in bowls garnished with toasted sesame seeds.

Serves 6.

Cook's Note:  I use fresh noodles I find in the refrigerator section of a local Asian grocer.  You could also use dried soba noodles as well.  They will just need to cook a bit longer.