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Happy sunny ☀️🕶 spring everyone! We’re trying to spend as much time as we can outside… on the patio 😌 so we’re making this quick spicy ginger pork noodle dish with bok choy! Everything comes together quickly so you can spend your time doing other more important things ⛳️🧗♀️🚣♀️🚵♂️ instead.
Ingredients
24 oz Baby Bok Choy (7 or 8 small heads)
2 oz Ginger Root (1 fat 2-inch-thick knob)
Kosher salt
8 oz Rice Noodles (Not too thin)
2 tbsp Peanut or Sunflower oil
Kosher salt
8 oz Rice Noodles (Not too thin)
2 tbsp Peanut or Sunflower oil
1 lb Lean Ground Pork
¼ Cup + 1 1/2 Tbsp Soy Sauce
2 Tbsp Rice Wine Vinegar
½ Cup Thinly Sliced Scallions
½ Cup Thinly Sliced Scallions
6 Garlic Cloves (finely chopped)
1 fresh Thai or habanero chile (seeded if desired, thinly sliced)
2 Tbsp Toasted Sesame Seeds
1 ½ Tsp Sesame Oil (and more for drizzling)
Cilantro or torn basil, for serving
Black vinegar, for serving
Instructions
1. Trim bok choy and separate dark green tops from white stems; leave tops whole and thinly slice stems. Peel ginger and finely chop half of it. Slice remaining ginger into thin matchsticks.
2. Soak the noodles according to the package instructions. Our package said soak for 10-12 minutes in cold water.
3. Heat 1 tablespoon peanut oil in a large skillet over medium-high heat. Add pork and cook, breaking up with a fork, until golden and cooked through, about 10 minutes. Season with salt, 1 1/2 tablespoons soy sauce and 1/2 tablespoon rice wine vinegar. Use a slotted spoon to transfer meat to a bowl.
4. Add remaining 1 tablespoon oil to skillet. Stir in half the scallions, the finely chopped ginger, the garlic and the chile. Cook until fragrant, about 1 minute. Add bok choy stems and a pinch of salt. Cook until bok choy is almost tender, about 2 minutes. Toss in leaves and return pork to skillet.
5. Toss noodles, remaining 1/4 cup soy sauce and 1 1/2 tablespoons rice vinegar into the pan. Cook until just warmed through.
6. Transfer to a large bowl and toss with remaining scallions, sesame seeds, sesame oil and herbs. In a small bowl, combine ginger matchsticks with just enough black vinegar to cover. Serve ginger mixture alongside noodles as a garnish.
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