This spicy pork noodles dish, enhanced with the bold taste of ginger and the freshness of baby bok choy, is perfect for elevating your weekday meals.
Whether you’re craving a savory bowl of noodles or experimenting with vibrant Asian-inspired flavors, this versatile recipe offers a delightful experience for your taste buds.
Why This Recipe Is Perfect for Dinner
Dinner is the time to unwind, recharge, and enjoy something nourishing yet exciting. This recipe perfectly balances hearty ground pork, tender rice stick noodles, and crisp bok choy in a dish that’s both filling and fresh.
The combination of ginger, soy sauce, and sesame oil creates an irresistible harmony of flavors. With a cooking time of just 40 minutes, it’s ideal for busy weeknights or when you need a comforting homemade meal without much fuss.
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Customizing the Dish for Your Preferences
One of the best aspects of this recipe is its adaptability. You can tweak the ingredients to suit your dietary preferences or use what you have on hand. Here are a few ideas:
- Vegetarian Option: Swap out the pork for tofu or mushrooms. The umami-packed soy sauce and sesame oil will still provide depth and flavor.
- Spice Level: Adjust the heat by adding more or less Thai chili or opting for a milder variety.
- Gluten-Free: Use gluten-free soy sauce and rice noodles to make this dinner recipe accessible to everyone.
- Protein Variations: Ground turkey, chicken, or even shrimp can replace pork for a lighter or seafood twist.
Pro Tips for a Perfect Dinner
- Prep Ahead: Chop the bok choy, ginger, and scallions before you start cooking. This ensures smooth execution when it’s time to stir-fry.
- Don’t Skip the Black Vinegar: Chinese black vinegar adds a unique tangy, slightly sweet note. If unavailable, balsamic vinegar is a good substitute, but for the most authentic flavor, the original ingredient is worth seeking out.
- Cook Noodles Just Right: Overcooked noodles can turn mushy. Drain and rinse them under cold water after boiling to halt the cooking process.
Pairing Suggestions
This spicy pork noodle recipe pairs beautifully with light sides to complement its bold flavors. Consider serving it with:
- A simple cucumber salad with rice vinegar and sesame oil.
- Steamed dumplings or spring rolls for an appetizer.
- A refreshing jasmine or green tea to cleanse your palate.
A Crowd-Pleasing Recipe for All Occasions
The vibrant flavors and nourishing ingredients make this perfect for casual meals, while its elegance ensures it can impress guests. Plus, the leftovers taste even better the next day, making it a fantastic option for meal prepping.
Incorporate this recipe into your weekly rotation and let it transform your dinner table into a celebration of bold, delicious flavors. With just a few pantry staples and fresh ingredients, you can recreate this Asian-inspired masterpiece anytime.
Spicy Pork Noodles with Ginger & Baby Bok Choy Dinner Recipe
Ingredients
- 12 oz baby bok choy 3-4 small heads, trimmed, dark green leaves and stems separated
- 1 2-inch piece fresh ginger (1 oz), peeled
- Kosher salt as needed
- 8 oz dried rice stick noodles adjust for package size if needed
- 2 tbsp peanut or safflower oil
- 1 lb ground pork or turkey for variation
- ¼ cup + 1 ½ tbsp soy sauce
- 1 tbsp rice vinegar
- ½ cup thinly sliced scallions white and green parts
- 3 garlic cloves finely chopped
- 1 fresh Thai or habanero chili seeded and thinly sliced (optional, for heat)
- 2 tbsp toasted sesame seeds
- 1 ½ tsp toasted sesame oil plus more for drizzling
- Fresh cilantro or basil leaves torn (for garnish)
- Chinese black vinegar or balsamic vinegar for serving
Instructions
- Prep Ingredients: Slice the bok choy stems into thin pieces, and cut the dark green leaves into strips. Mince half of the ginger and slice the other half into thin matchsticks.
- Cook the Noodles: Fill a large pot with salted water and bring it to a boil. Add the rice noodles and cook them according to the package directions. Once cooked, drain the noodles, rinse them under cold water, and set them aside to drain again.
- Cook the Pork: Heat 1 tablespoon of peanut or safflower oil in a large skillet over medium-high heat. Add the ground pork, breaking it into small pieces with a fork, and cook until golden and fully cooked, about 10 minutes. Season the pork with ¼ teaspoon kosher salt, 1 ½ tablespoons of soy sauce, and ½ tablespoon of rice vinegar. Remove the pork from the skillet and transfer it to a bowl.
- Sauté the Aromatics and Bok Choy: In the same skillet, add the remaining tablespoon of peanut oil. Stir in ¼ cup of the scallions, the finely minced ginger, garlic, and chili slices (if using). Sauté for about 1 minute until fragrant. Then, add the bok choy stems along with ¼ teaspoon salt and cook for 2 minutes, or until they start to soften. Add the bok choy leaves and continue cooking briefly until they wilt. Return the cooked pork to the skillet.
- Combine the Noodles and Sauce: Toss the cooked noodles into the skillet, along with ¼ cup of soy sauce and the remaining ½ tablespoon of rice vinegar. Stir the mixture over medium heat until the noodles are heated through. Add the rest of the scallions, sesame seeds, toasted sesame oil, and cilantro. Adjust the seasoning, adding an extra drizzle of sesame oil if desired.
- Serve: Transfer the noodle mixture to a serving dish and top with the ginger matchsticks. Drizzle with black vinegar or balsamic vinegar to taste, and serve warm.
Notes
- Swap pork for turkey, shrimp, or even tofu for a vegetarian variation.
- Adjust the spice level by omitting or doubling the chili.
- Black vinegar adds depth, but balsamic is a good alternative.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.