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Noodles With Ginger, Pork and Bok Choy
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Noodles With Ginger, Pork and Bok Choy

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 4
Course: Main Course, Others
Cuisine: Asian, gluten-free

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Transfer to a large bowl and toss with remaining scallions, sesame seeds, sesame oil and herbs.
  7. In a small bowl, combine ginger matchsticks with just enough black vinegar to cover. Serve ginger mixture alongside noodles as a garnish.