Ginger Pork Udon with Bok Choy
 
 
Adapted from The New York Times
Author:
Serves: 4
Ingredients
  • 1 pound baby bok choy
  • 16 ounces fresh udon (or noodles of your choice)
  • 1 tablespoon + 2 teaspoons neutral oil
  • 1 pound lean ground pork
  • ½ teaspoon kosher salt
  • 4 tablespoons soy sauce, divided
  • 1½ tablespoons rice vinegar, divided (not seasoned)
  • ½ cup sliced scallions, divided
  • 2 teaspoons finely minced ginger
  • 2 medium garlic cloves, finely minced
  • few dashes of red chile flakes
  • 2 cups bean sprouts
  • ½ teaspoon sesame oil
  • 1 tablespoon toasted sesame seeds
  • cilantro for serving
  • 1 Fresno chile or Thai chile
Preparation
  1. Trim bok choy and separate dark green tops from white stems. Leave the smaller tops whole, cut the larger ones in half. Thinly slice the stems about ⅓-inch wide.
  2. Bring a large pot of salted water to a boil. Add noodles and cook according to package directions. The fresh udon took about 4 minutes. Drain and run under cool water; drain again.
  3. Heat 2 teaspoons oil in a large skillet over medium heat. Add pork and cook, breaking up with a wooden spatula, until golden and cooked through, about 10 minutes. Season with ½ teaspoon kosher salt, 1½ tablespoons soy sauce and ½ tablespoon rice vinegar. Use a slotted spoon to transfer meat to a bowl. Wipe the pan of any residual oil from the pork.
  4. Add remaining 1 tablespoon oil to the pan. Stir in half the scallions, finely chopped ginger, garlic, and chile flakes. Cook until fragrant, about 1 minute. Add bok choy stems and cook until almost tender, about 3 minutes. Toss in leaves and bean sprouts. Cook for another minute or two. Return pork to the skillet.
  5. Toss noodles, remaining 2½ tablespoons soy sauce and 1 tablespoon rice vinegar and sesame oil into the pan. Cook until just warmed through. Taste and adjust seasoning.
  6. Transfer to a large wide bowl and toss with remaining scallions. Sprinkle sesame seeds and cilantro over the top, along with thinly sliced peppers.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2018/04/12/ginger-pork-udon-with-baby-bok-choy/