Spicy Noodles with Pork and Bok Choy

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Spicy Noodles with Pork and Bok Choy

These Spicy Noodles with Pork and Bok Choy are the perfect flavor-filled, quick and easy meal that your whole family will enjoy.

Prep Time15

Cook Time12

Total Time27

Course: Entree

Cuisine: Chinese, Universal

Keyword: bok choy, noodles, pork, quick and easy, quick and easy meals

Special Diet: Dairy Free

Servings:

Calories: 558kcal

Author: Carissa Serink

Equipment

Large Saucepan
Colander
Large Non-Stick Skillet

Ingredients

12 ounces baby bok choy
3 Tablespoons soy sauce
3 Tablespoons peanut butter
3 Tablespoons light brown sugar
2 Tablespoons rice vinegar
12 ounces dried Chinese wheat noodles or use spaghetti or spaghettini
2 Tablespoons canola oil or any other neutral-flavored cooking oil
8 ounces lean pork cut into thin strips
4 cloves garlic minced
1 ½ teaspoons sweet paprika
1 teaspoon red pepper flakes see note
½ teaspoon freshly ground black pepper
2 Tablespoons fried shallots plus more to garnish (see note)

Instructions

Wash and dry 12 ounces baby bok choy (the easiest way to do this is to use a salad spinner, but you can also rinse and drain in a colander and pat dry with a clean dish towel). Thinly slice the bok choy and separate the thicker pale stems from the darker, leafy green part. Set aside.
Stir together 3 Tablespoons soy sauce, 3 Tablespoons peanut butter, 3 Tablespoons light brown sugar, and 2 Tablespoons rice vinegar in a measuring cup or small bowl. Set aside.
Cook 12 ounces dried Chinese wheat noodles to al dente according to the directions on the package. Make sure to reserve ½ cup of the cooking water before draining. Drain the noodles and rinse with cold water. Set aside.
Heat 2 Tablespoons canola oil in a large non-stick skillet over medium-high heat. Add the sliced pork and cook, stirring often, until no longer pink, about 3 minutes. Add the bok choy stem pieces, the minced garlic, 1 ½ teaspoons sweet paprika, 1 teaspoon red pepper flakes, and ½ teaspoon freshly ground black pepper and cook until the garlic is beginning to brown, about 2 minutes.
Stir in the noodles and the remaining leafy bok choy. Pour the soy sauce mixture and ¼ cup of the reserved noodle cooking water over everything and toss to coat. Continue cooking and tossing until all of the noodles are coated with sauce (add the remaining cooking water as needed if the noodles are too dry). Mix 2 Tablespoons fried shallots. Divide the noodles between 4 bowls, and garnish with additional fried shallots if desired. Serve immediately.

Notes

Decrease the amount of red pepper flakes to ¼ or ½ teaspoon for milder noodles.

If you don't have any fried shallots or you would rather use fresh, replace them with 2 medium shallots, thinly sliced. Add the shallots with the garlic in step 4. Note that you can also substitute crispy fried onions.

Nutrition