Inspired by ma yi shang shu, a classic Sichuan dish, these Ginger Pork Noodles with Bok Choy is an unfussy, flexible pantry friendly dish.
Meaning, most of the time, I have all the ingredients for this quick dish in my pantry. And those ingredients that aren’t there — can be easily swapped for something else.
As I mentioned, it’s unfussy, flexible, and easily tweaked for what’s on hand.
Yet, oh my, regardless of the ingredients that make it into this dish, it’s incredibly satisfying and flavorful. Don’t you love recipes like that?
The Back Story
Ma yi shang shu, translated as Ants Climbing a Tree, is, as I mentioned, a Sichuan dish traditionally served with glass noodles and ground pork in a spicy, fragrant sauce. The noodles are like “trees,” the greens are like “leaves” and the ground meat is, well, I think you get the drift.
What Makes These Ginger Pork Noodles Pantry Friendly?
There are only two ingredients I don’t always have on hand, ground pork and bok choy. And while they can be swapped for another ingredient, this dish wouldn’t quite be the same without them. It’s definitely worth a market trip for sure.
The pantry ingredients include:
- thin rice noodles (can be swapped for angel hair pasta, thin spaghetti, ramen…)
- vegetable oil
- bok choy, which can be swapped for other greens like kale, spinach, mustard greens, swiss chard…
- green onions (or minced onion)
- chili garlic sauce in the Asian section of the market — I’ve had to swap regular chili sauce on occasion, which isn’t as flavorful but works
- ground pork (or any ground meat but pork is SO good in this)
- chicken broth
- reduced-sodium soy sauce
- ground ginger (or 1-inch of fresh ginger, minced)
How to Make Ginger Pork Noodles
Cook noodles according to the package instructions. Drain and rinse in cold water. Set aside.
Meanwhile, heat 1 tablespoon oil in a large skillet over high heat. Add the white portion of the chopped bok choy; saute for 1 minute. Add the bok choy greens and saute until wilted; 1 minute more. Transfer the bok choy to a bowl.
Add additional oil to the skillet as well as the scallions and chili-garlic sauce. Once bubbling, add the ground pork and cook about 10 minutes, breaking up with a fork as it cooks.
Then add the broth, soy sauce, ginger, and sugar.
Mix some cornstarch and water in a small bowl and add it to the skillet. Bring everything to a boil and cook, stirring, until slightly thickened; about 1 minute more.
Serve topped with scallion greens and crushed red pepper flakes.
- 8 ounces thin rice noodles or ramen noodles
- 2 tablespoons vegetable oil, divided
- 1 head bok choy, chopped and separated into white and green parts
- 3 scallions, sliced
- 1/4 cup chili garlic sauce
- 1 pound ground pork
- 2 cups chicken broth
- 4 tablespoons reduced-sodium soy sauce
- 1 teaspoon ground ginger
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- crushed red pepper flakes
- Cook noodles according to the package instructions. Drain and rinse in cold water. Set aside.
- Meanwhile, heat 1 tablespoon oil in a large cast-iron skillet over high heat. Add the white portion of the chopped bok choy; saute for 1 minute. Add the bok choy greens and sautee until wilted; 1 minute more. Transfer the bok choy to a bowl.
- Add the remaining 1 tablespoon oil, scallions, and chili-garlic sauce to the skillet. Stir until bubbling and then add the ground pork. Cook for about 10 minutes, breaking up the pork until it is cooked through. Add the broth, soy sauce, ground ginger, and sugar; stir. Mix cornstarch and water in a small bowl and add it to the skillet. Bring everything to a boil and cook, stirring, until slightly thickened; about 1 minute more. Serve topped with scallion greens and crushed red pepper flakes.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 366Total Fat: 21gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 82mgSodium: 1111mgCarbohydrates: 22gFiber: 2gSugar: 2gProtein: 23g