Spicy Ginger Pork Noodles With Bok Choy Recipe (2024)

1. Cook the pork very well, to the point of crispy browned bits. The crunch you create is delicious in the final dish.
2. Definitely can add extra baby bok choy if you have it on hand.
3. Depending on the brand of rice noodles you purchase, soaking them in hot water for 20 min or so will make them perfectly al dente and ready to add at the end.
4. Don't be afraid of the habanero chile, it adds a nice heat to the background, but it is not overwhelming.
5. If you have a wok, use it.

Increase bok choy by 2x. Increase ginger by 2x. Increase ginger matchsticks by 3x. Increase scallions by 1.5-2x. Meat & noodles OK. As is, this is a meaty dish, I prefer more vegetables + more piquancy. Delightful dish!

Excellent recipe!! Few changes: Instead of pork I quick fried firm organic nigari tofu dusted with cornstarch, then cooked the recipe as is, adding the soy and rice vine vinegar meant for pork with the aromatics before adding the bokchoy i used one small red thai chili with seeds which was not overwhelmingly spicy to my tastes and added some cooked corn that I had sliced off the cob the week before and it added a nice crunchy/sweet texture, tossed with the xinkiang vinegar and cilantro to finish

I think my husband would eat this every night. I've been making it since it appeared and it's always his #1 request. For those of you who've skipped the ginger sticks; you should try as I think it really adds to the dish. I always serve with lime wedges too.

This is a a great base recipe. I have now made this recipe at least 5 times and it's always fantastic. I mix up the vegetables:chopped steamed broccoli, small cubes of sweet potato, steamed carrots... anything I have on hand tastes wonderful. I have also made this with ground turkey : tasty but not as flavourful as the pork. Despite advice, I have made this with all sizes of noodles and we actually prefer vermicelli: it is delicious and super fast. Try chopped peanuts on top for a twist!

Very versatile, tasty recipe. I made a few significant changes, based on what I had on hand, but the flavors were still fantastic. I used thin strips of center cut pork chops instead of ground pork, mustard greens (blanched before adding) instead of bok choy, chili-garlic paste instead of fresh chili, and soba noodles instead of rice noodles. The soy-vinegar-ginger-garlic-chili combo is delicious, and easily adaptable to other meats and veggies. Great recipe!

I have what may seem like a silly question. When you make ginger matchsticks, do you cut the initial slices with the grain or across the grain? With the grain would be sturdier but perhaps stringy, while against the grain would be more delicate. Thanks.

We love this. Two notes. 1) extra bok choy is better. 2) Flat noodles should be used, and don't use rice vermicelli - as Melissa mentions these are too thin!

1. Cook the pork very well, to the point of crispy browned bits. The crunch you create is delicious in the final dish.
2. Definitely can add extra baby bok choy if you have it on hand.
3. Depending on the brand of rice noodles you purchase, soaking them in hot water for 20 min or so will make them perfectly al dente and ready to add at the end.
4. Don't be afraid of the habanero chile, it adds a nice heat to the background, but it is not overwhelming.

I thought this was very delicioius. Next time I won't use seasoned rice vinegar, but regular rice vinegar. Seasoned vinegar plus soy sauce was too salty. Also, I chickened out on the Habanero chilis, only adding two slivers. Can add more next time. Might decrease the oil as well. Could be good without pork for vegetarians.

Tastes like the inside of a gyoza! I substituted ground turkey since we don't eat pork and added a sliced carrot for color. Next time I make it, I'll double the vegetable to meat ratio.

I made this last night and it was delicious. Rich in flavor and very satisfying after a day of raking leaves. As the reviews say, doubling the bok choy is much better. You need it to balance the noodles. The matchstick ginger in black vinegar garnish adds a lot so I would not skip. A wedge of lime added a nice brightness at the end.

This was really terrific. I didn't mean to have a second large helping but it was so good! My only notes are:1. I used hot toasted sesame oil2. It validated why I grew Thai basil this year3. I also sprinkled with fish sauce at the end for funk

Justinian: were I you, I'd cut the ginger matchsticks with the grain. If you use the youngest, most tender ginger you can find, it should be fine. Even older ginger will be. (If you buy your ginger in an oriental store, their ginger will probably be way better than what you find in the grocery store.)

This is one of my go-to recipes! I've made it with ground pork, ground chicken and even lean ground beef. Perfect for friends on a Gluten Free diet if you are careful to use GF soy sauce. If you're in a hurry, no need to soak ginger in black vinegar - the recipe is pretty tasty without that step.

Made this with grass-fed ground lamb according to the written recipe. As advised by many commenters, I cooked the lamb until crispy. It was sensational. Lots of baby bok choy and extra ginger and garlic. Use the julienned ginger soaked in black vinegar. It makes it better.

Tasty and pretty foolproof dish! Agree with others saying to increase aromatics. Would also suggest adding more heat than the recipe calls for. Two Thai chilies weren't enough for me, and I may add chili flakes or oil to this in the future.

cut aromatics at bfast or lunchtime?always takes longer than expected to chop the things!mix liquid ingredients, then addadd balsamic ginger to pot bf serving? ...bc always forget to serve as garnish

I used ground turkey instead of pork and it was great. I would add another Thai chile or some Sriracha at the end to spice it up. Did not have a lot of bak choy, so I added spinach and mung bean sprouts. Very good!

Tastes just like takeout! Followed notes and went heavy on ginger and garlic. Glad I did. Don’t forget to brown meat as this was what really captured the flavors

Used 10oz of noodles3 heads of bok choy, could have easily used 4Add salt

Used 10oz of noodlesUsed 3 bok choy, could have used 4Add salt

Skip removing the pork and save yourself a move!

Sub a little fish sauce for some of the soy for more depth.

Discovered this recipe about a month ago and now I make it once a week. You can vary it a lot. I use different vegetables depending on what I have, and I have also subbed leftover chicken or steak for the ground pork.

This is delicious and quite easy. I find it nicer with home-ground pork tenderloin (in the food processor) than with store-bought ground pork. And it's fantastic with egg noodles rather than rice noodles, which tend to get all broken up. I add a teaspoon or so of sambal oelek rather than the fresh chile, since it's easier to control the hotness that way.

Delicious! Used green beans and carrrots because I didn't have bok choy. Agree with basically increasing the amounts of everything but the meat and noodles (veggies, ginger, garlic, scallions)

I thought this turned out very good. I didn't have any herbs to mix in at the end, but I can see how some cilantro or basil would help brighten the meal. My Mom thought it was a bit salty and my kids, being kids, picked out the meat and ate nothing else. But I thought it was tasty and that's really all the matters. ;-)

I know I'm coming to this late but I thought I'd add my thoughts. I love this recipe. It is a constant go to for my family.I usually add red pepper -- and fresh spinach -- to the mix. The spinach is added to the very end, even after the noodles. Rice noodles are best, but I've used every kind of noodle I have in the house. The second best is the Momof*cku wheat noodles -- they are the right size and consistency .

This is a nice dish but DEFINITELY do not add that final 1/4 cup of soy sauce. Way too salty! Increase the bak chop for sure.