3-4 baby bok choy
2 inch thick ginger root piece
Kosher salt, to taste
8 oz rice noodles
2 tbsp olive oil
1 lb ground pork
1/4 cup + 1 1/2 tbsp soy sauce
2 tbsp rice wine vinegar
1/2 cup green onions, chopped
1 thai chili, seeded and sliced
2 tbsp toasted sesame seeds
1 1/2 tsp sesame oil
Basil, torn for serving
Black vinegar or balsamic vinegar, for serving
Trim bok choy and separate white stems from green tops. Peel ginger and finely chop 1 inch. Slice remaining ginger into small strips.
Bring a large pot of water to a boil. Add noodles and cook according to instructions on package. Drain and rinse with cold water.
Heat 1 tbsp of vegetable oil in a large skillet on medium high heat. Add pork and cook until completely browned. Season with salt, 1 1/2 tbsp soy sauce and 1/2 tbsp vinegar. Remove from pan and set aside.
Add 1 extra tbsp of oil to the skillet and cook half the green onions, chopped ginger, garlic and chile. Cook the mixture for about 1 minute, then add the bok choy stems and a pinch of salt. Cook until softened, about 2 minutes, then add in the leaves and return the pork to the skillet.
Toss noodles, with the remaining soysauce and vinegar. Cook until completely warmed.
Serve in a large bowl and toss with green onions, sesame seeds, sesame oil, and basil. Combine the ginger strips with vinegar and serve with the noodles as a garnish.