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1
Preheat the oven to 400 degrees F.
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2
Place the pork in a bowl and sprinkle with the Chinese 5-spice powder, salt and white pepper.
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3
Add the grated ginger, breadcrumbs, finely chopped scallions, egg yolk, grated garlic and a drizzle of sesame oil.
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4
Mix together and roll into small meatballs.
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5
Dress in vegetable oil and roast until brown and golden, 15 to 18 minutes.
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6
Heat a drizzle of vegetable oil in a soup pot.
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7
Stir in the sliced ginger, sliced garlic and chile peppers, followed by the chicken stock, 2 cups water, the bok choy and soy sauce.
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8
Simmer to flavor, cooking until the bok choy is tender-crisp, and then combine with the meatballs.
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9
Bring a pot of salted water to a boil and cook the pasta to al dente.
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10
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.
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11
Cook's Note: For a make-ahead meal, cool and store the sauce and meatballs.
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12
Bring to room temperature before reheating to a low boil.
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13
Cook the pasta right before serving.
