Featuring a fantastic Spicy Ginger Pork Noodles recipe from NYT Food for Spicy Ginger Pork Noodles with Bok Choy adapted from Melissa Clark. It’s perfect with our ground pork and our organic ginger if you’re like us and still have a little bit stashed away in the freezer.
Click here for a PDF version of this recipe.
3-4 heads of baby bok choy
1 fat 2-inch knob of Ginger
Kosher salt
8 oz rice noodles (or 16oz of thin pho rice noodles)
2 tablespoons peanut or safflower oil
1 pound ground pork
1/4 cup plus 1 1/2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1/2 cup thinly slices scallions (we used green garlic)
3 garlic gloves, finely chopped.
1 fresh Thai chili or habanero chili (thinly sliced and seeded if desired…we used a jalapeno from our freezer)
2 tablespoons toasted sesame seeds
1 1/2 teaspoons sesame oil, more for drizzling
Cilantro or torn basil, for serving
DIRECTIONS
1. Trim bok choy and separate green tops from white stems. leave tops whole and thinly slice the stems. Finely chop of the ginger.
2. Bring a large pot of salted water to a boil. Add noodles and cook according to package directions. Drain and run under cool water, drain again.
3. Heat 1 Tbsp of peanut oil in a large skillet over medium heat. Add pork and cook, breaking it into smaller pieces, until golden and cooked through (about 10 minutes). Season with salt, 1.5 Tbsp soy sauce and 1/2 Tbsp rice wine vinegar. Use a slotted spoon to move the pork from skillet to a bowl.
4. Add remaining 1 Tbsp of oil to the skillet. Stir in the scallions, garlic, ginger, and chile pepper. Cook until fragrant, about 1 minute.
5. Add the bok choy stems and a pinch of salt. Cook until bok choy is almost tender, about 2 minutes. Toss in the leaves and ground pork.
6. Toss noodles, 1/4 cup of soy sauce and 1.5 Tbsp rice wine vinegar into the pan. Cook until just warmed through.
7. Transfer to a large bowl and toss in remaining scallions, sesame seeds, sesame oil and herbs.
8. Enjoy!