Box choy and noodles with shrimp or pork

 

Ingredients

Ingredient Checklist

• 7 ounces thin rice noodles or rice sticks  I have used pasta. 
• 2 tablespoons canola oil, divided  
  
• 1 head bok choy (about 1 pound), chopped, greens and whites separated 
• 3 or more scallions, sliced, greens and whites separated 
• 2 tablespoons minced fresh ginger or dry as suggested on bottle 
• ¼ cup chili-bean sauce (see Tip) or chile-garlic sauce 
• 1 pound ground pork or shrimp
• 2 cups unsalted chicken broth  
  
• 3 tablespoons reduced-sodium tamari or soy sauce 
• 1 teaspoon white sugar 
• 1 tablespoon cornstarch 
• 1 tablespoon water 
• Crushed red pepper for garnish 
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Directions

• Step 1

  Cook noodles according to package directions. Drain and rinse under cold water. Set aside. 

• Step 2

  Meanwhile, heat 1 tablespoon 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.

• Step 3

  Add the remaining 1 tablespoon oil, scallion whites, ginger and chili-bean sauce (or chile-garlic sauce) to the pan. Add pork and cook, crumbling with a wooden spoon, until no longer pink, 3 to 5 minutes. Add broth, tamari (or 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, if desired.