Ginger Sesame Pork with Bok Choy and Rice Noodles

1. Prepare Ingredients

Trim and separate the heads of baby bok choy. Finely chop half of the ginger and slice the remaining ginger into thin matchsticks. Set these aside for later use.

2. Cook Rice Noodles

Bring a large pot of salted water to a boil and cook the rice noodles according to the instructions on the package. Once cooked, drain the noodles and rinse them under cool water to stop the cooking process and prevent them from sticking together. Set them aside.

3. Cook Ground Pork

Heat one tablespoon of peanut oil in a large skillet over medium-high heat. Add the ground pork, breaking it apart with a spoon, and cook until the pork is golden brown and fully cooked through, about 10 minutes. Season the pork with a pinch of salt, 1.5 tablespoons of soy sauce, and 0.5 tablespoons of rice wine vinegar. Transfer the cooked pork to a bowl and set it aside.

4. Cook Aromatics and Bok Choy

In the same skillet, add the remaining tablespoon of oil. Add half of the scallions, the finely chopped ginger, garlic, and chile. Cook for about a minute until the aromatics are fragrant. Add the bok choy stems and a pinch of salt, cooking until they are almost tender, about 2 minutes. Return the pork to the skillet, along with the bok choy leaves, allowing the leaves to wilt slightly.

5. Combine with Noodles

Add the cooked rice noodles to the skillet along with 0.25 cup soy sauce and 1.5 tablespoons rice vinegar. Toss everything together and cook until the noodles are warmed through and well coated with the sauce.

6. Serve

Transfer the noodle mixture to a large serving bowl. Toss with the remaining sliced scallions, toasted sesame seeds, and sesame oil. For a fresh and aromatic finish, add cilantro or torn basil. Serve the dish with the ginger matchsticks soaked in black vinegar on the side.