Healthy, Tasty and Nutritious, You’ll Love This Bok Choy, Spicy Pork & Rice Noodles Recipe!

Ingredients

8 OZ thin Rice noodles

Bok Choy head (1 lb+), chopped, greens and whites separated

4 Scallions, sliced, greens and whites separated

2 T minced fresh ginger

Chicken or Pork fat or Ghee

¼ C Chili-Garlic sauce

1 lb ground Pork (I use 2lbs as requested by the men in the house)

2 C Chicken broth

3 T GF Tamari or soy sauce

1 t sugar

1 T cornstarch

1 T water

Directions

Cook noodles according to package directions. Drain & rinse under cold water. Set aside.

Meanwhile, heat fat about a tablespoon, in flat bottomed wok or cast-iron skillet over high heat. Add bok choy whites and cook, stirring for about a minute. Add bok choy greens and cook until wilted, about a minute more. Transfer bok choy to a medium bowl.

Add more fat to the pan, almost a tablespoon. Add scallion whites, ginger and chile garlic sauce to the pan. Add port and cook, crumbling with a wooden spoon, until no longer pink. Add broth, tamari (or soy sauce) and sugar. Mix cornstarch and water in a small bowl and add to the pan. Bring to a boil and cook, stirring until slightly thickened, about a minute. Stir in the reserved noodles and bok choy; cook, stirring until heater through for about a minute. Serve topped with scallion greens. Enjoy!

Adapted from Eatingwell