Ginger Pork Noodles with Bok Choy
Inspired by ma yi shang shu, a classic Sichuan dish, these Ginger Pork Noodles with Bok Choy is an unfussy, flexible pantry friendly dish. Perfect for weeknight dinners or easy weekend food. Much like your favorite Chinese takeout food, this easy recipe will satisfy those cravings!
Servings: 6 servings
Calories: 366kcal
Ingredients
- 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
Instructions
- 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 and bring to a boil. Meanwhile, whisk cornstarch and water in a small bowl. Add the cornstarch slurry to the bubbling sauce and stir until it's slightly thickened, about 1 minute more.
- To Serve: Stir the bok choy back into the skillet and serve topped with scallion greens and crushed red pepper flakes.
Notes
Pork tastes best in this dish, but other ground meat can be substituted.
Nutrition
Serving: 1g | Calories: 366kcal | Carbohydrates: 22g | Protein: 23g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Cholesterol: 82mg | Sodium: 1111mg | Fiber: 2g | Sugar: 2g