Pork and Noodles with Bok Choy garnished with red pepper flakes with wooden chop sticks in a slate square bowl on a grey placemat all on a slate surface (with logo overlay)

Pork and Rice Noodles Recipe with Crunchy Bok Choy

Crispy bok choy can be added to a simple meal of pork and noodles for a quick, easy dinner with a bit of sriracha for that extra kick.

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We had some bok choy in one of our Bountiful Baskets a couple of years ago and really enjoyed the taste. It’s not too strong, but just enough. And I like the crunch that it adds to a dish. This time, I decided to make some pork and noodles with the bok choy in them.

A few weeks ago, we purchased some stir fry noodles for a client recipe and I liked them so much we bought more for ourselves. I also had some extra ground pork since we bought some for chili and I could only find it in a large container. Put that all together with some bok choy and we came up with this recipe for pork noodles with bok choy.

Most recipes I see only use the white part of the bok choy. I wanted the taste and texture of the wilted greens with the pork and noodles, so I used both pieces. They are added at different times, though, so you need to separate them before starting to cook.

If you like your recipes to have more of a kick then you can increase the amount of sriracha sauce. I don’t like a lot of spice, so I kept it low. Justin went and added a bit more to his serving because he liked that. Or you could increase the amount of red pepper flakes.

Add-In & Garnish Options

  • Fish sauce
  • Bell pepper
  • Chili paste
  • Sesame seeds
  • Broccoli florets

Simple Ingredients & Substitutes

Stir-Fry Rice Noodles

Rice noodles are a great option for those who want noodles but need to stick to a gluten-free diet. They are made of just rice and water. The texture and shape of these noodles work well with this dish. But you can use any type of noodle for this recipe. I like thin noodles for it, but thick udon noodles would also be delicious for Asian noodle bowls

Olive Oil

Olive oil is my go-to when I need to saute something, but don’t want to add much flavor to the food. You could also use sesame oil or peanut oil for added flavor. 

Bok Choy

Bok choy is a type of Chinese cabbage. I can usually find it at our local grocery store in the fresh produce section. If you can’t find it, try using napa cabbage or Swiss chard in its place. You could also replace the bok choy with another vegetable such as broccoli or green beans. As a last resort, use fresh spinach or kale. 

Green Onions

Green onions are delicious when added to so many meals. I use my kitchen shears to grab the entire bundle of green onions and slice them into pieces about 1/4″ long. You could also use a spring onion or scallion in their place. 

Ginger

While it’s best to get a chunk of ginger and freshly mince it, you can also purchase ginger paste or dried ginger. I have a hard time buying fresh ginger if I don’t have multiple meals with it that week because it will go bad before I finish using it. 

Sriracha Sauce

Sriracha sauce adds a kick to this pork meal. Change the amount based on your personal preferences. You could substitute this with chili garlic sauce, sambal oelek sauce, or oyster sauces. 

Ground Pork

Since this is called pork and noodles, I would not change the pork. I try to buy the leanest meat possible for almost any dish, this included. 

Vegetable Broth

I prefer to make homemade vegetable broth as it tends to have more flavor than store-bought broth. But you can purchase it at the store or substitute it with chicken broth if needed. 

Soy Sauce

In my opinion, every Asian-inspired meal should have some dark soy sauce with it. Then again, I enjoy soy sauce. If you want something different, though, you could substitute it with coconut aminos, fish sauce, hoisin sauce, oyster sauce, or Worcestershire sauce. 

Sugar

This is one of those meals that it seems strange to add sugar, even when it’s just a little bit. But trust me, it’s needed in this one. 

Cornstarch & Water

This is your standard thickener for most soups, stews, and sauces. Make sure to mix the cornstarch into cold water before adding it to the hot liquid so it doesn’t curdle. If you can’t find cornstarch try using an equal amount of all-purpose flour, arrowroot powder, potato starch, or rice flour. 

Red Pepper Flakes

The crushed red pepper flakes help to top off this excellent recipe with a little extra kick. If you don’t want that, you can always leave these off the meal. 

Pork Noodles with Bok Choy Step by Step

Ingredients

  • 7 oz stir-fry rice noodles
  • 2 tbsp olive oil
  • 1 head bok choy, chopped, greens and white separated
  • 3 green onions, sliced, greens and white separated
  • 2 tbsp fresh ginger, minced
  • 1 tsp sriracha sauce
  • 1 1/2 lbs ground pork
  • 2 cups vegetable broth
  • 3 tbsp soy sauce
  • 1 tsp sugar
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1 tbsp crushed red pepper flakes
Ingredients for pork and noodles with bok choy in stainless steel bowls on a slate surface

Preparation

Cook the rice noodles according to the directions.

Meanwhile, in a large nonstick skillet or wok, heat 1 tbsp olive oil over high heat and add the white pieces of bok choy, cooking for about 1-2 minutes, stirring often.

Add the bok choy greens and stir for 1-2 minutes, until they have wilted.

Bok choy cooking in a skillet on a slate surface

Remove the bok choy from the pan and add the remaining 1 tbsp olive oil, green onion whites, ginger, sriracha, and pork, cooking until the pork is no longer pink, about 5 minutes.

Ground pork browning in a skillet on a slate surface

Pour in the vegetable broth and sugar. In a small bowl, mix the cornstarch in water and add to the pan.

Browned ground pork with vegetable broth in a skillet on a slate surface

Bring to a boil and cook, stirring often, until the sauce starts to thicken, about 3-5 minutes.

Fold the cooked noodles and bok choy back into the pan, stirring until heated through.

Ground pork with vegetable broth, bok choy, and rice noodles in a skillet on a slate surface

Serve immediately garnished with the remaining greens of the green onions and crushed red pepper flakes.

Pork and Noodles with Bok Choy garnished with red pepper flakes with wooden chop sticks in a slate square bowl on a grey placemat all on a slate surface (vertical)

Leftovers

Storage: Leftover pork and noodles can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a medium skillet over medium heat until just warmed through. If the sauce is too thick, add 1/4 cup of water or broth to thin it out.

Pork and Noodles with Bok Choy Recipe

Originally Published On: December 6, 2021

Last Updated On: January 15, 2023

Pork and Noodles with Bok Choy garnished with red pepper flakes with wooden chop sticks in a slate square bowl on a grey placemat all on a slate surface

Pork with Rice Noodles

Crispy bok choy can be added to a simple meal of pork and noodles for a quick, easy dinner with a bit of sriracha for that extra kick.
Cook Time 25 minutes
Total Time 25 minutes
Course:
Main Dish
Cuisine:
American
|
Asian
Diet
Gluten Free
Keyword:
bok choy
|
ground pork
|
noodles
|
stir fry
Dietary Needs:
Dairy-Free
|
Egg-Free
|
Gluten-Free
|
Nut-Free
Meat:
Pork
Servings: 4 cups
5 from 14 votes

Ingredients

  • 7 oz stir-fry rice noodles
  • 2 tbsp olive oil
  • 1 head bok choy (chopped, greens and white separated)
  • 3 green onions (sliced, greens and white separated)
  • 2 tbsp fresh ginger (minced)
  • 1 tsp sriracha sauce
  • 1 1/2 lbs ground pork
  • 2 cups vegetable broth
  • 3 tbsp soy sauce
  • 1 tsp sugar
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1 tbsp crushed red pepper flakes

Instructions

  • Cook the rice noodles according to the directions
  • Meanwhile, in a large nonstick skillet or wok, heat 1 tbsp olive oil over high heat and add the white pieces of bok choy, cooking for about 1-2 minutes, stirring often
  • Add the bok choy greens and stir for 1-2 minutes, until they have wilted
  • Remove the bok choy from the pan and add the remaining 1 tbsp olive oil, green onion whites, ginger, sriracha, and pork, cooking until the pork is no longer pink, about 5 minutes
  • Pour in the vegetable broth and sugar
  • In a small bowl, mix the cornstarch in water and add to the pan
  • Bring to a boil and cook, stirring often, until the sauce starts to thicken, about 3-5 minutes
  • Fold the cooked noodles and bok choy back into the pan, stirring until heated through
  • Serve immediately garnished with the remaining greens of the green onions and crushed red pepper flakes

Notes

Optional: increase sriracha for a spicier dish
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Nutrition Facts
Pork with Rice Noodles
Amount Per Serving (1 cup)
Calories 754 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 15g75%
Polyunsaturated Fat 4g
Monounsaturated Fat 21g
Cholesterol 122mg41%
Sodium 1608mg67%
Potassium 1141mg33%
Carbohydrates 53g18%
Fiber 4g16%
Sugar 5g6%
Protein 35g70%
Vitamin A 10329IU207%
Vitamin C 98mg119%
Calcium 270mg27%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

Pork and Noodles with Bok Choy FAQs

What are stir-fry rice noodles?

Rice noodles are exactly as they sound: noodles made from rice. They are vegan and gluten-free. You can find them on Amazon HERE or in the Asian food section at most grocery stores.

How do I cut bok choy?

Since you are using all of the bok choy in this recipe, you’ll want to start by cutting off the bottom inch or so to remove the roots. Then I like to peel the pieces apart and rinse them. After that, cut the leafy green part off the crispy white part. Finally, cut into chunks since you want small pieces for this recipe.

Other Asian-Fusion Recipes to try

More Recipes with Vegetable Broth

30 thoughts on “Pork and Rice Noodles Recipe with Crunchy Bok Choy”

  1. It sounds like a tasty meal. I love noodle dishes – we eat them such a lot. I’ve never really used bok choy though so maybe I need to give it a go next time we have noodles.

  2. We’re starting to cook more noodle dishes so this looks really nice. We’ve done a lot of beef and chicken before so pork would be a nice change x

  3. MELANIE EDJOURIAN

    5 stars
    I love this!!! It sounds both tasty, easy to make and quite healthy too!!! I really like dishes with noodles so will need to give it a go.

  4. 5 stars
    This dish looks perfect and I have to try and make this. I always feel stuck in a cooking rut and this is the perfec t solution. I absolutely love Bok Choy……

  5. I love bok choy so this is definitely one for me to try. Your step by step should make it easy enough for me to follow, even with my limited skill set.

  6. MELANIE EDJOURIAN

    5 stars
    I really love noodles dishes. Combined with the tasty broth this is the perfect dish for a warm hearty meal over winter.

  7. 5 stars
    This is so good! I love the freshness that the bok choy and ginger add. I have a feeling that this will be on heavy rotation for dinner at my house!

  8. 5 stars
    Thanks for sharing with us your pork and noodles with bok choy. I love this kind of meal coz it is easy to prepare and gives me satisfaction. Having bok choy is good, a lucky vegetable in most Asian cultures.

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