Spicy ginger pork noodles with bok choy from What's for Dinner? at The New York Times by Melissa Clark

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Notes about this recipe

  • Skamper on April 20, 2023

    This was delicious. I made a half batch, which yielded 2 generous portions. (I may have used slightly more bok choy; I didn't weigh it.) I also used the full amount of soy sauce/vinegar to season the pork early in the recipe. Next time I'll make the full amount to have leftovers. The black vinegar really elevates the dish.

  • Jane on August 28, 2021

    Loved this! It had so much flavor even though I didn't have scallions (used half a white onion) or cilantro (used basil). I added a few leaves of rainbow chard with the bok choy - I think any extra greens would work here.

  • TrishaCP on April 02, 2017

    This is the same recipe as the spicy pork noodles in Melissa Clark's Dinner cookbook. This was pretty good, though somehow the flavor felt a bit flat to me (maybe because I was using low-sodium tamari for my soy sauce?). However, my husband really liked it and had no complaints. Personally, I don't feel like the Chinkiang vinegar garnish is optional here- it really perked things up. The recipe amount should serve four people generously- we used the thicker rice stick noodles so it felt pretty substantial. We used green cabbage in place of the bok choy- about one third of a large green cabbage.

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