Noodles With Ginger, Pork and Bok Choy
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
45 mins
-
Servings
4
-
Course
Main Course, Others
-
Cuisine
Asian, gluten-free
Noodles With Ginger, Pork and Bok Choy
Report
Whether you're entertaining or relaxing, this recipe hits the spot.
Share:
Ingredients
- 1 lb baby bok choy 4 or 5 small heads
- 1 ounce ginger root 1 fat 2-inch-thick knob
- kosher salt
- 8 ounces rice noodles not too thin
- 2 tablespoons neutral oil
- 1 pound lean ground pork or turkey
- 1/4 cup plus 1 1/2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 3 tablespoons hoisin
- 1/2 cup thinly sliced scallions
- 3 garlic cloves finely chopped
- 1 fresh Thai or Jalapeño pepper seeded if desired, thinly sliced
- 2 tablespoons toasted sesame seeds
- 1 1/2 teaspoons sesame oil more for drizzling
- Cilantro or torn basil for serving
- black vinegar for serving
- sriracha or other chili sauce for serving
Add to Shopping List
Instructions
- Trim bok choy and separate dark green tops from white stems; leave tops whole and thinly slice stems. Peel the ginger and finely chop half of it. Slice remaining ginger into thin matchsticks.
- Bring a large pot of salted water to a boil. Add noodles and cook according to package instructions (usually 5 minutes or so). Drain and run under cool water; drain again. Set aside.
- Heat 1 tablespoon peanut oil in a large skillet over medium-high heat. Add pork and cook, breaking up with a fork, until lightly browned and cooked through, about 10 minutes. Season with 1 1/2 tablespoons soy sauce and 1/2 tablespoon 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, the chopped ginger, the garlic and the chile. Cook until fragrant, about 1 minute. Add bok choy stems and cook until almost tender, about 2 minutes. Toss in leaves and return pork to skillet.
- Add the noodles, remaining 1/4 cup soy sauce, hoisin and 1 1/2 tablespoons rice vinegar into the pan. Stir together and cook until just warmed through.
- 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.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
Shrimp and Corn Coconut Curry with Noodles
Asian, American, International, gluten-free
0.0
(0 reviews)
