Rice noodles are like the summer-time comfort noodle of choice; a bit lighter, pairs great with summer time veggies, can be eaten hot or cold.
We’ve been trying out some recipes lately that use kimchi which inspired us to make our own. Paired with our ‘Ancient Chinese Secret’ spice blend, the flavour profile is super complimentary.
Love this technique of really browning the pork first, to the point of almost burning. A technique learned from the ‘Mission Chinese’ cook book when making their Mapo Tofu (which is epic, a must try) It adds a texture and flavour that way exceeds a “cook until no longer pink”.
The best thing about bok choy is the two-part ingredient. The stems are separated to add a crunchy element as the greens are cooked until soft and wilted. Best of both worlds.
If our toddler wasn’t allergic to nuts, we would have topped this all off with some broken up roasted peanuts. Let us live vicariously through you, add some nuts.
In a large bow, add the rice noodles and soak in warm water until pliable, at least 30 minutes.
In a medium saucepan over medium-high heat, cook the pork until starting to brown and crispy up. Add the kimchi and kimchi juice and take off the heat. Move the pork mixture to a separate bowl.
Don’t bother even wiping out the pan, put it back on over a medium heat and add the 1 tbsp oil. Toss in the shallot, bok choy stems and carrots. Stirring often, cook until beginning to soften but not brown.
While that is cooking, in a small bowl make your sauce. Combine the light soy sauce, rice vinegar, sake, Ancient Chinese Secret spice blend, sesame oil and hoisin sauce. Stir it up.
Once your vegetable mix has softened, add the sauce and 1/4 cup water. Stir it up and add the drained noodles and toss up evenly. Turn the heat to low, put the lid on and cook until noodles are tender, about 5 minutes.
Once softened, add the pork kimchi and bok choy leaves and cook until heated through and greens are wilted.
