- 1 package (6 to 8 ounces) rice noodles
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 tablespoon toasted sesame oil
- 1/4 to 1/2 teaspoon red-pepper flakes
- 2 tablespoons vegetable oil
- 4 boneless center-cut pork chops, (about 6 ounces each)
- Coarse salt and ground pepper
- 1 large bok choy, (about 2 pounds), trimmed, cut crosswise into 1-inch strips, and washed (with some water still clinging to leaves)
- 4 scallions, thinly sliced, white and green parts separated
- 4 cloves garlic, sliced
- 1 piece (about 2 inches) fresh ginger, peeled and minced
- In a large bowl of hot tap water, soak noodles until soft, 10 to 15 minutes; drain and set aside. Meanwhile, make sauce: In a small bowl, whisk together soy sauce, vinegar, sugar, sesame oil, and red-pepper flakes; set aside.
- In a large skillet with a lid, heat oil over medium-high. Season pork chops with salt and pepper. Place in skillet, and cook, turning once, until opaque throughout, 3 to 4 minutes per side. Transfer chops to a plate; loosely cover with aluminum foil, and set aside.
- To skillet, add bok choy, scallion whites, garlic, and ginger. Cover and cook, tossing occasionally, until bok choy stems are crisp-tender, 4 to 5 minutes.
- Add noodles and sauce from step 1. Cook, tossing gently, until noodles are heated through, 2 to 3 minutes.
- Thinly slice pork chops. Serve on top of noodles, and sprinkle with scallion greens.
- I used a heaping 1/2 teaspoon of crushed red pepper, because we love spicy food. You can reduce the amount to 1/8-1/4 teaspoon if you prefer.
- Garlic lovers should add another clove or two.
- Vegetarians: this recipe would be fine without the pork. You could also add sliced mushrooms or carrots with the bok choy instead.
Tim's Rating: 9/10 ("What is this green stuff? I like it.")
Liz's Rating: 8.5/10