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Spicy Ginger Pork Noodles With Bok Choy
By Melissa Clark · cooking.nytimes.com
4 servings
30 min
Ground pork and bok choy tossed with rice noodles in a spicy ginger-soy sauce, finished with sesame and pickled ginger.
| prepBring a large pot of salted water to a boil | ||||||
| 1 tablespoon peanut or safflower oil (for the pork) | Cook pork in oil 10 min until golden, season | Toss in bok choy tops, return pork to skillet | Toss in noodles & sauces, warm through | Toss with scallions, sesame seeds & oil | Serve; combine ginger matchsticks with black vinegar alongside | |
| 450 g lean ground pork | ||||||
| 1 ½ tablespoons soy sauce (for the pork) | ||||||
| ½ tablespoon rice wine vinegar (for the pork) | ||||||
| 1 tablespoon peanut or safflower oil (for the aromatics) | Sauté scallions, ginger, garlic & chile 1 min | Add bok choy stems & salt, cook 2 min | ||||
| 15 g thinly sliced scallions (first half) | ||||||
| 30 g ginger root, finely chopped (half of 1 fat 2-inch knob) | ||||||
| 3 garlic cloves, finely chopped | ||||||
| 1 fresh Thai or habanero chile, seeded if desired, thinly sliced | ||||||
| 340 g baby bok choy stems, thinly sliced | ||||||
| Kosher salt | ||||||
| 340 g baby bok choy tops, left whole | ||||||
| 225 g rice noodles, not too thin | Cook noodles per package, drain & cool | |||||
| 60 ml soy sauce (for the noodles) | ||||||
| 1 ½ tablespoons rice wine vinegar (for the noodles) | ||||||
| 15 g thinly sliced scallions (remaining half) | ||||||
| 2 tablespoons toasted sesame seeds | ||||||
| 1 ½ teaspoons sesame oil, more for drizzling | ||||||
| 30 g ginger root, sliced into thin matchsticks (remaining half of knob) | ||||||
| Black vinegar, for serving | ||||||
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