Spicy Ginger Pork Noodles With Bok Choy


  • 12  ounces baby bok choy (3 or 4 small heads)
  •  ounce ginger root (1 fat 2-inch-thick knob)
  •   Kosher salt
  •  ounces rice noodles, not too thin
  •  tablespoons peanut or safflower oil
  •  pound lean ground pork
  • ¼  cup plus 1 1/2 tablespoons soy sauce
  •  tablespoons rice wine vinegar
  • ½  cup thinly sliced scallions
  •  garlic cloves, finely chopped
  •  fresh Thai or habanero chile, seeded if desired, thinly sliced
  •  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.

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