Categories: Asian
Ingredients
- 7 oz. thin rice noodles or rice sticks
- 2 tbsp. canola oil, divided
- 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 chicken broth
- 3 tbsp. soy sauce
- 1 tsp sugar
- 1 tbsp. cornstarch
- 1 tbsp. water
- Crushed red pepper, for garnish
Directions
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Cook noodles as directed. Drain and rinse under cold water. Set aside.
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Meanwhile, heat 1 tbsp. oil in a large flat-bottomed wok or cast-iron skillet over high heat. Add bok choy whites and cook, stirring, for 1 minute. Add bok choy greens and cook until wilted, about 1 minute more. Transfer all the bok choy to a medium bowl.
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Add the remaining 1 tbsp. oil, scallion whites, ginger and chile-garlic sauce to the pan. Add pork and cook, crumbling with a wooden spoon, until no longer pink, 3-5 minutes. Add broth, soy sauce, and sugar. Mix cornstarch and water in a small bowl and add to the pan. Bring to a boil and cook, stirring, until slightly thickened, about 1 minute. Stir in the reserved noodles and bok choy; cook, stirring, until heated through, about 1 minute. Serve topped with scallion greens and crushed red pepper.