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Spicy Ginger Pork Noodles With Bok Choy
Ingredients
- 12 ounces baby bok choy (3 or 4 small heads)
- 1 inch piece ginger root
- Kosher salt
- 4 ounces flat rice noodles
- 2 tablespoons peanut oil
- 1/2 pound ground pork
- 3 tablespoons low-sodium soy sauce
- 4 teaspoons rice wine vinegar
- 1/2 cup thinly sliced scallions
- 2 garlic cloves, finely chopped
- 1/2 - 1 fresh fresno chile or jalapeño, seeded if desired, thinly sliced
- 2 tablespoons toasted sesame seeds
- 1 teaspoon sesame oil, more for drizzling
- Cilantro and/or torn basil, for serving
Instructions
- Trim bok choy and separate dark green tops from white stems; leave tops whole and thinly slice stems. Peel ginger and finely chop.
- Bring a large pot of salted water to a boil. Add noodles and cook according to package instructions. Drain and run under cool water; drain again.
- 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 8-10 minutes. Season with salt, 1 tablespoon soy sauce and 1 teaspoon rice wine vinegar. Use a slotted spoon to transfer meat to a bowl.
- Add remaining 1 tablespoon oil to skillet. Stir in half the scallions, ginger, garlic and 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.
- Toss noodles, remaining 2 tablespoons soy sauce and 1 tablespoon rice vinegar into the pan. Cook until just warmed through.
- Transfer to a large bowl and toss with remaining scallions, sesame seeds, sesame oil and herbs.
Adapted from New York Times
Adapted from New York Times
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/