Pork Noodle with Kimchi and Bok Choy

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.


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