Friday, 7/20/18

Adapted a recipe from the NYT for pork with pork and ginger with noodles. I added some tofu to the mix, and had rice instead of noodles, and probably added more sriracha and hoisin (also used broccoli instead of bok choi). Everyone liked it just fine.

So many tiny bowls

NOODLES WITH GINGER, PORK AND BOK CHOY

 

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Prep time

10 mins

Cook time

35 mins

Total time

45 mins

 

Serves: 4

INGREDIENTS

• 1 lb baby bok choy (4 or 5 small heads)
• 1 ounce ginger root (1 fat 2-inch-thick knob)
• Kosher salt
• 8 ounces rice noodles, not too thin
• 2 tablespoons neutral oil
• 1 pound lean ground pork (or turkey)
• ¼ cup plus 1½ tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 3 tablespoons hoisin
• ½ cup thinly sliced scallions
• 3 garlic cloves, finely chopped
• 1 fresh Thai or Jalapeño pepper, seeded if desired, thinly sliced
• 2 tablespoons toasted sesame seeds
• 1½ teaspoons sesame oil, more for drizzling
• Cilantro or torn basil, for serving
• Black vinegar, for serving
• Sriracha or other chili sauce, for serving

INSTRUCTIONS

1. Trim bok choy and separate dark green tops from white stems; leave tops whole and thinly slice stems. Peel the ginger and finely chop half of it. Slice remaining ginger into thin matchsticks.
2. Bring a large pot of salted water to a boil. Add noodles and cook according to package instructions (usually 5 minutes or so). Drain and run under cool water; drain again. Set aside.
3. Heat 1 tablespoon peanut oil in a large skillet over medium-high heat. Add pork and cook, breaking up with a fork, until lightly browned and cooked through, about 10 minutes. Season with 1½ tablespoons soy sauce and ½ tablespoon rice wine vinegar. Use a slotted spoon to transfer meat to a bowl.
4. Add remaining 1 tablespoon oil to skillet. Stir in half the scallions, the chopped ginger, the garlic and the chile. Cook until fragrant, about 1 minute. Add bok choy stems and cook until almost tender, about 2 minutes. Toss in leaves and return pork to skillet.
5. Add the noodles, remaining ¼ cup soy sauce, hoisin and 1½ tablespoons rice vinegar into the pan. Stir together and cook until just warmed through.
6. Transfer to a large bowl and toss with remaining scallions, sesame seeds, sesame oil and herbs.
7. In a small bowl, combine ginger matchsticks with just enough black vinegar to cover. Serve ginger mixture alongside noodles as a garnish.