Spicy Ginger Pork Noodles With Bok Choy

By know1der

Ingredients

• 12 ounces baby bok choy (3 or 4 small heads)
• 1 ounce ginger root (1 fat 2-inch-thick knob)
• Kosher salt
• 8 ounces rice noodles, not too thin
• 2 tablespoons peanut or safflower oil
• 1 pound lean ground pork
• 1/4 cup plus 1 1/2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 1/2 cup thinly sliced scallions
• 3 garlic cloves, finely chopped
• 1 fresh Thai or habanero chile, 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

Preparation

Step 1

Trim bok choy and separate dark green tops from white stems; leave
tops whole and thinly slice stems. Peel 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. 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 10 minutes. Season with salt, 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
finely chopped ginger, the garlic and the 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 1/4 cup soy sauce and 1 1/2 tablespoons 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.