Chinese Noodles with Cockles and Pork

One of the many benefits of living in Norcross is all the ethnic ingredients that are sold in the many groceries around town. Our very own Publix even tries to keep up with the diversity. In this new column, I'll find an interesting ethnic ingredient and put it to the test in a recipe. 

On a recent visit to Publix, I found a product that I have never tried" fresh Chinese egg noodles. I have to say they are delicious. I used this recipe that I found on the Food & Wine website.

I did make some changes. I roasted the diced butternut squash toss with a little oil in the oven for 20 minutes at 350 degrees because it gives it a richer, more caramelized flavor instead of boiling it.  I also used baby bok choy so I could use the whole thing instead of just the greens. Chop the white part of the baby bok choy and sauté it with the pork mixture then toss in the chopped baby bok choy greens, the butternut squash and noodles just before serving. Enjoy!