- 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
- ¼ cup plus 1 1/2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- ½ 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 ½ teaspoons sesame oil, more for drizzling
- Cilantro or torn basil, for serving
- Black vinegar, for serving
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.
2- 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.
3- 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.
4- 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.
5- Toss noodles, remaining 1/4 cup soy sauce and 1 1/2 tablespoons rice vinegar into the pan. Cook until just warmed through.
6- 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.