Noodles With Ginger, Pork and Bok Choy
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0
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Unrated
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Course
Main Course, Others
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Cuisine
Asian, gluten-free
Noodles With Ginger, Pork and Bok Choy
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Whether you're entertaining or relaxing, this recipe hits the spot.
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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 ground pork or turkey, lean
- 1/4 cup soy sauce 1 1/2 tablespoons
- 2 tablespoons rice wine vinegar
- 3 tablespoons hoisin sauce
- 1/2 cup scallions thinly sliced
- 3 garlic finely chopped, cloves
- 1 Thai pepper seeded if desired, thinly sliced, fresh, or Jalapeño pepper
- 2 tablespoons sesame seeds toasted
- 1 1/2 teaspoons sesame oil more for drizzling
- cilantro for serving, or torn basil
- black vinegar for serving
- sriracha for serving, or other chili sauce
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.
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