Spicy Pork Noodles with Bok Choy...Gluten Free! Recipe

Ingredients

• is sprinkled over the sliced ginger, Chef Tanis says you can either leave it
• ounces baby bok choy (3 or 4 small heads)
• 1 ounce ginger root (1 fat
• 2-inch-thick knob)
• 8 ounces rice noodles, the ¼
• inch wide size is best
• 2 tablespoons peanut or
• safflower oil
• 1 pound lean ground pork
• 1/4 cup plus 1 1/2
• tablespoons soy sauce
• 2 tablespoons rice wine
• vinegar
• 1/2 cup thinly sliced
• scallions
• 3 garlic cloves, finely
• chopped
• 1 fresh Thai or habanero
• chile, seeded if desired, thinly sliced
• 2 tablespoons toasted sesame
• seeds
• 1 1/2 teaspoons sesame oil,
• more for drizzling
• Cilantro or torn basil, for
• serving
• Black vinegar, for serving
• Peel ginger and finely chop half of it. Slice remaining
• 1 tablespoon peanut oil in a large skillet over medium-high heat. Add pork and
• minutes. Season with salt, 1 1/2 tablespoons soy sauce and 1/2 tablespoon rice
• remaining 1 tablespoon oil to skillet. Stir in half the scallions, the finely
• noodles, remaining 1/4 cup soy sauce and 1 1/2 tablespoons rice vinegar into
View Full Recipe at CHEWING THE FAT