Spicy Noodles with Pork, Scallions & Bok Choy
A go-to recipe from my personal kitchen notebook β structured for clarity so itβs easy to cook from your laptop, tablet, or phone.
Category
Dinner
Servings
6
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Ingredients
- 7 ounces thin rice noodles
- 2 tbsp neutral oil
- 1 head bok choy (chopped
- greens and whites separated)
- 3 scallions (sliced
- greens and whites separated)
- 2 tbsp minced fresh ginger
- 1/4 cup chili-bean sauce or chile-garlic sauce
- 1 lb ground pork
- 2 cups unsalted chicken broth
- 3 tbsp reduced-sodium tamari or soy sauce
- 1 tsp white sugar
- 1 tbsp cornstarch
- 1 tbsp water
- Crushed red pepper (for garnish)
Instructions
-
1
Cook noodles according to package directions.
-
2
Drain and rinse under cold water.
-
3
Heat 1 tbsp oil in a large wok over high heat.
-
4
Add bok choy whites and cook for 1 minute, then add greens and cook until wilted.
-
5
Transfer to a bowl.
-
6
Add remaining oil, scallion whites, ginger, and chili-bean sauce to the pan.
-
7
Add pork and cook, breaking apart, until no longer pink (3-5 minutes).
-
8
Add broth, tamari, and sugar.
-
9
Mix cornstarch and water in a small bowl, then add to the pan.
-
10
Bring to a boil and cook until slightly thickened (1 minute).
-
11
Stir in noodles and bok choy.
-
12
Cook until heated through.
-
13
Serve topped with scallion greens and crushed red pepper.