Ginger Pork Noodles with Bok Choy

Inspired by Ma Yi Shang Shu, a classic Sichuan noodle dish, these Ginger Pork Noodles with Bok Choy are an easy, flavorful stir-fry made with ground pork, tender noodles, fresh greens, and a spicy ginger sauce. It's a flexible, pantry-friendly dinner that's ready in about 30 minutes.

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Inspired by Ma Yi Shang Shu

Ma Yi Shang Shu, often translated as Ants Climbing a Tree, is a classic Sichuan dish traditionally made with ground pork and glass noodles in a fragrant, spicy sauce. Its name refers to the way the small pieces of pork cling to the strands of noodles.

This weeknight version takes inspiration from those savory flavors while adding bok choy and using thin rice noodles. It isn't a traditional preparation, but it has the same appealing combination of tender noodles, richly seasoned pork, and a sauce that coats every bite.

Key Ingredients and Easy Substitutions

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.

You'll find the ingredient measurements in the recipe card below, but these are the key components and the substitutions that work best.

• Ground pork: Pork brings wonderful flavor and tenderness to the noodles. Ground chicken or turkey can also be used.
• Thin rice noodles: Substitute glass noodles, ramen, angel hair pasta, or thin spaghetti if needed.
• Bok choy: Both the crisp stems and tender leaves add texture. Spinach, kale, Swiss chard, mustard greens, or tatsoi are good alternatives.
• Chili garlic sauce: This provides both heat and garlic flavor. Adjust the amount to suit your preference.
• Ginger: Ground ginger keeps the recipe pantry-friendly, but a one-inch piece of finely minced fresh ginger is also delicious.
• Green onions: These add fresh onion flavor without overpowering the sauce. Finely chopped onion can be substituted.
• Stir-fry sauce: Chicken broth, reduced-sodium soy sauce, sugar, and cornstarch create a savory sauce that thickens and clings to the noodles.

Chili garlic sauce is also the flavorful base for my Cold Peanut Sesame Noodles, a chilled, meatless noodle dinner with crisp vegetables and a creamy peanut sauce.

How to Make Ginger Pork Noodles

1. Prepare the noodles: Cook the noodles according to the package directions. Drain, rinse under cold water, and set aside.
2. Cook the bok choy: Heat 1 tablespoon of oil in a large cast-iron skillet over high heat. Add the chopped white portions of the bok choy and sauté for 1 minute. Add the leafy greens and cook for another minute, or until wilted. Transfer the bok choy to a bowl.
3. Brown the pork: Add the remaining tablespoon of oil to the skillet along with the scallions and chili garlic sauce. Stir until bubbling, then add the ground pork. Cook for about 10 minutes, breaking it into small pieces, until completely cooked through.
4. Make the sauce: Stir in the broth, soy sauce, ginger, and sugar and bring the mixture to a boil. In a small bowl, whisk together the cornstarch and water. Pour the slurry into the bubbling sauce and cook for about 1 minute, stirring, until the sauce is slightly thickened.
5. Finish the noodles: Return the bok choy and prepared noodles to the skillet. Toss gently until the noodles are coated in the ginger pork sauce and heated through. Garnish with scallion greens and crushed red pepper flakes before serving.

You might also enjoy:

• Vegetarian Curried Singapore Noodles Recipe
• Chicken Singapore Noodles Recipe
• Asian Vegetable Beef Soup with Rice Noodles
• Chinese Long Life Noodles with Chicken
• Thai Chicken Panang Noodle Curry