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Spicy Ginger Pork Noodles With Bok Choy

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Rate this recipe 4.6/5 (7 Votes)

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
  • Black vinegar, for serving

Details

Adapted from cooking.nytimes.com

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. In a small bowl, combine ginger matchsticks with just enough black vinegar to cover. Serve ginger mixture alongside noodles as a garnish.

Review:
Cook the pork very well, to the point of crispy browned bits. The crunch you create is delicious in the final dish.
2. Definitely can add extra baby bok choy if you have it on hand.
3. Depending on the brand of rice noodles you purchase, soaking them in hot water for 20 min or so will make them perfectly al dente and ready to add at the end.
4. Don't be afraid of the habanero chile, it adds a nice heat to the background, but it is not overwhelming.
5. If you have a wok, use it.

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