Spicy Ginger Pork Noodles With Bok Choy

• 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
• 1/4 cup plus 1 1/2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 1/2 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 1/2 teaspoons sesame oil, more for drizzling
• Cilantro or torn basil, for serving
• Black vinegar, for serving

1. Trim bok choy and separate dark green tops from white stems; leave tops whole and thinly slice stems.
2. Peel ginger and finely chop half of it.
3. Slice remaining ginger into thin matchsticks.
4. Bring a large pot of salted water to a boil.
5. Add noodles and cook according to package instructions.
6. Drain and run under cool water; drain again.
7. Heat 1 tablespoon peanut oil in a large skillet over medium-high heat.
8. Add pork and cook, breaking up with a fork, until golden and cooked through, about 10 minutes.
9. Season with salt, 1 1/2 tablespoons soy sauce and 1/2 tablespoon rice wine vinegar.
10. Use a slotted spoon to transfer meat to a bowl.
11. Add remaining 1 tablespoon oil to skillet.
12. Stir in half the scallions, the finely chopped ginger, the garlic and the chile.
13. Cook until fragrant, about 1 minute.
14. Add bok choy stems and a pinch of salt.
15. Cook until bok choy is almost tender, about 2 minutes.
16. Toss in leaves and return pork to skillet.
17. Toss noodles, remaining 1/4 cup soy sauce and 1 1/2 tablespoons rice vinegar into the pan.
18. Cook until just warmed through.
19. Transfer to a large bowl and toss with remaining scallions, sesame seeds, sesame oil and herbs.
20. In a small bowl, combine ginger matchsticks with just enough black vinegar to cover.
21. Serve ginger mixture alongside noodles as a garnish.

choy, ginger root, kosher salt, rice noodles, peanut, pork, soy sauce, rice wine vinegar, scallions, garlic, fresh thai, sesame seeds, sesame oil, cilantro, black vinegar

Taken from cooking.nytimes.com/recipes/1016023 (may not work)