Spicy Pork Noodles with Ginger & Baby Bok Choy Dinner Recipe
This quick, flavorful dinner recipe features pan-fried rice stick noodles paired with ground pork, baby bok choy, and fragrant ginger. Perfect for a weeknight, it allows flexibility in ingredients while delivering bold Asian-inspired flavors, including sesame oil, soy sauce, and a touch of heat from Thai or habanero chili.
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.
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