Rain, Rain and More Rain

It seems as if it has been raining for at least 3 days straight. I must say it is getting on my nerves today. So I have been reading through the New York Times best noodle dishes on line, and I must say there are a couple that look very interesting.

Spiced Ginger Pork Noodles

• 12 ounces baby bok choy (3 or 4 small heads)
• 1 ounce ginger root (1 fat 2-inch-thick knob)
•  Kosher salt
• 8 ounces rice noodles, not too thin
• 2 tablespoons peanut or safflower oil
• 1 pound lean ground pork
• ¼ cup plus 1 1/2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• ½ cup thinly sliced scallions
• 3 garlic cloves, finely chopped
• 1 fresh Thai or habanero chile, seeded if desired, thinly sliced
• 2 tablespoons toasted sesame seeds
• 1 ½ teaspoons sesame oil, more for drizzling
•  Cilantro or torn basil, for serving
•  Black vinegar, for serving

INGREDIENTS                                  

1. Trim bok choy and separate dark green tops from white stems; leave tops whole and thinly slice stems. Peel ginger and finely chop half of it. Slice remaining ginger into thin matchsticks.
2. Bring a large pot of salted water to a boil. Add noodles and cook according to package instructions. Drain and run under cool water; drain again.
3. Heat 1 tablespoon peanut oil in a large skillet over medium-high heat. Add pork and cook, breaking up with a fork, until golden and cooked through, about 10 minutes. Season with salt, 1 1/2 tablespoons soy sauce and 1/2 tablespoon rice wine vinegar. Use a slotted spoon to transfer meat to a bowl.
4. Add remaining 1 tablespoon oil to skillet. Stir in half the scallions, the finely chopped ginger, the garlic and the chile. Cook until fragrant, about 1 minute. Add bok choy stems and a pinch of salt. Cook until bok choy is almost tender, about 2 minutes. Toss in leaves and return pork to skillet.

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