Spicy pork noodles with ginger and baby bok choy from Dinner: Changing the Game (page 197) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • crysta_63qusi on March 24, 2026

    Good, but needs the fresh herbs at the end. Not sure the garnish added much.

  • M2a7ggie on July 03, 2025

    Adaptable Many good reviews

  • kkmatti on May 09, 2025

    This was a winner of a recipe. Next time I would increase the amount of bok choy to 18-24oz. I garnished with a generous portion of Thai basil. We served this with chili crisp which added some heat & dimension to the dish.

  • meggan on September 30, 2024

    Kind of one note and salty.

  • julesamomof2 on September 14, 2022

    I followed the recipe exactly and this was just ok, not great by any means. Used ground turkey instead of pork but i don't think that was the issue. Fine for a weeknight dinner but probably not a repeat.

  • jhallen on August 20, 2022

    This was a good solid dinner. Easy to execute. I was expecting it to be spicier - maybe I just need to choose a spicier pepper next time

  • snoozermoose on May 01, 2022

    Thought this was just alright. It tasted like it was missing something and the instructions for the rice noodles left them undercooked so I had to toss them in the wok for a lot longer.

  • tarae1204 on April 28, 2022

    I like this recipe, my children loved it. I veered from the written instructions by draining almost all of the fat from the pan after browning the pork. Also, I substituted white balsamic vinegar with a small dash of soy sauce for the black rice vinegar, which can be a little hard to find.

  • bernalgirl on February 18, 2022

    Absolutely easy and delicious as written, I used Thai basil and cilantro and would do so again. Don’t skip the black vinegar-ginger condiment. I look forward to trying some of her suggested variations although for most of those I would use wheat noodles.

  • Jane on August 13, 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.

  • bwhip on August 06, 2020

    Easy and delicious! Just the right amount of kick with the habanero we used (seeds removed).

  • coryelizabeth on April 18, 2019

    This was amazing. I used ground turkey instead of ground pork and simply mixed a little Chinkiang vinegar in at the end. Delicious and relatively light at the same time.

  • mfranklin125 on May 04, 2017

    I added garlic and cilantro and parsley and did Swiss chard in addition to bok choy. Was so good.

  • TrishaCP on April 02, 2017

    This was ok to fairly good for me. Somehow, the flavor felt flat (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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.