Spicy Ginger Pork Noodles With Bok Choy April 20, 2017 by Jill Foucre Leave a Comment Spicy Ginger Pork Noodles With Bok Choy 2017-04-20 14:04:18 Print Ingredients 12 ounces baby bok choy (3 or 4 small heads) 1 inch piece ginger root Kosher salt 4 ounces flat rice noodles 2 tablespoons peanut oil 1/2 pound ground pork 3 tablespoons low-sodium soy sauce 4 teaspoons rice wine vinegar 1/2 cup thinly sliced scallions 2 garlic cloves, finely chopped 1/2 - 1 fresh fresno chile or jalapeño, seeded if desired, thinly sliced 2 tablespoons toasted sesame seeds 1 teaspoon sesame oil, more for drizzling Cilantro and/or torn basil, for serving Instructions Trim bok choy and separate dark green tops from white stems; leave tops whole and thinly slice stems. Peel ginger and finely chop. 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. 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 8-10 minutes. Season with salt, 1 tablespoon soy sauce and 1 teaspoon rice wine vinegar. Use a slotted spoon to transfer meat to a bowl. Add remaining 1 tablespoon oil to skillet. Stir in half the scallions, ginger, garlic and 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. Toss noodles, remaining 2 tablespoons soy sauce and 1 tablespoon rice vinegar into the pan. Cook until just warmed through. Transfer to a large bowl and toss with remaining scallions, sesame seeds, sesame oil and herbs. Adapted from New York Times Adapted from New York Times Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/