Recipe by dicentra
From Everyday Food. I think soba noodles would be good in place of the rice noodles.
Top Review by barefootandpregnant
The sauce is great for any stir fry. It has a bit of tang from the rice vinegar, so you have to be used to that flavor. I used rice noodles and added a little extra red pepper flakes.
- 1 (6 -8 ounce) package rice noodles
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 tablespoon toasted sesame oil
- 1⁄4-1⁄2 teaspoon red pepper flakes
- 2 tablespoons vegetable oil
- 4 (6 ounce) boneless center cut pork chops
- coarse salt and pepper
- 1 large bok choy (about 2 pounds)
- 4 scallions, thinly sliced, white and green parts separated
- 4 garlic cloves, sliced
- 2 inches piece fresh ginger, peeled and minced
Directions See How It's Made
- In a large bowl of hot tap water, soak noodles until soft, 10 to 15 minutes; drain and set aside.
- Meanwhile, make sauce: In a small bowl, whisk together soy sauce, vinegar, sugar, sesame oil, and red-pepper flakes; set aside.
- In a large skillet with a lid, heat oil over medium-high. Season pork chops with salt and pepper.
- Place in skillet, and cook, turning once, until opaque throughout, 3 to 4 minutes per side. Transfer chops to a plate; loosely cover with aluminum foil, and set aside.
- To skillet, add bok choy, scallion whites, garlic, and ginger. Cover and cook, tossing occasionally, until bok choy stems are crisp-tender, 4 to 5 minutes.
- Add noodles and sauce from step 1. Cook, tossing gently, until noodles are heated through, 2 to 3 minutes.
- Thinly slice pork chops. Serve on top of noodles, and sprinkle with scallion greens.