Your Cooking Coach
Show MenuHide Menu

Spicy Bok Choy and Pork Noodles

Spread the love

This recipe is also taken from NY Times cooking section…

  • 4 to 5 baby bok choy heads, trimmed with the dark green tops and white stems separated. The white stems should be chopped and the greens sliced in half.
  • 2 inch piece of ginger, grated
  • 16 ounces rice noodles (I used rice udon noodles), prepared according to package directions
  • 3 tablespoons peanut oil
  • 1 pound good quality ground pork
  • 5 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 medium yellow onion, sliced
  • 3 garlic cloves, grated
  • 1 jalapeno, seeded and thinly sliced
  • Salt
  • ½ cup torn cilantro

Heat a wok like pan on high with 2 tablespoons oil. Add pork and cook, breaking up with a fork or back of a wooden spoon until golden and cooked through, about 8 to 10 minutes. Add 1 teaspoon salt and 1½ tablespoons soy sauce and ½ tablespoon rice vinegar. Transfer to a bowl using a slotted spoon.

Add the remaining oil to the same pan and add the onion, ginger, garlic and chili. Cook until fragrant on medium heat for about a minute. Add the bok choy stems and a pinch of salt. Cook for 2 to 3 minutes and add the pork back to the pan. Toss the noodles, remaining soy sauce and vinegar. Cook till heated through. Check for seasonings. Garnish with cilantro and serve warm.

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *