This is a super simple, spicy Asian noodle dish that is easy to make but packed with flavor. You could substitute egg/wheat noodles for the rice noodles, but I like using rice noodles in this recipe since they can just be soaked to soften; they don’t need to be cooked.
- 8 oz. wide rice noodles
- ½ cup lower sodium soy sauce
- ¼ cup rice vinegar
- 2 Tbsp. honey
- 1 to 2 Tbsp. sambal oelek chili paste
- ½ lb. ground pork, chicken or turkey
- Freshly ground black pepper
- 1 red onion, peeled and thinly sliced
- 4 scallions, chopped, plus more for serving
- 4 baby bok choy, chopped
- Hot Asian chili oil
- Soak or cook the rice noodles according to package directions. Drain and set aside.
- In a bowl, combine the soy sauce, rice vinegar, honey, sambal oelek, and ⅓ cup of water. Mix well.
- Place a wok or large skillet over medium-high heat. Add the pork, chicken or turkey, season with black pepper to taste, and cook until browned all over, about 5 minutes.
- Add the red onion and scallions and cook, stirring, another 2 to 3 minutes.
- Pour the soy sauce mixture into the wok, along with the bok choy. Bring the mixture to a simmer and cook until the pork is nicely coated with the sauce – another 3 minutes or so.
- Stir in the noodles and 2 tablespoons of hot chili oil. Remove from the heat and top with scallions and additional chili oil, to taste.
Photos by Ted Scheffler
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.