Pork Chops with Bok Choy and Rice Noodles

Prep Time:
25 mins
Total Time:
25 mins

We've created your new go-to dish: a one-pot meal that features pork, vegetables, noodles, and all your favorite Asian flavors.


  • 1 package (6 to 8 ounces) rice noodles

  • 3 tablespoons soy sauce

  • 2 tablespoons rice vinegar

  • 2 tablespoons sugar

  • 1 tablespoon toasted sesame oil

  • 1/4 to 1/2 teaspoon red-pepper flakes

  • 2 tablespoons vegetable oil

  • 4 boneless center-cut pork chops, (about 6 ounces each)

  • Coarse salt and ground pepper

  • 1 large bok choy, (about 2 pounds), trimmed, cut crosswise into 1-inch strips, and washed (with some water still clinging to leaves)

  • 4 scallions, thinly sliced, white and green parts separated

  • 4 cloves garlic, sliced

  • 1 piece (about 2 inches) fresh ginger, peeled and minced


  1. In a large bowl of hot tap water, soak noodles until soft, 10 to 15 minutes; drain and set aside. Meanwhile, make sauce: In a small bowl, whisk together soy sauce, vinegar, sugar, sesame oil, and red-pepper flakes; set aside.

  2. In a large skillet with a lid, heat oil over medium-high. Season pork chops with salt and pepper. Place in skillet, and cook, turning once, until opaque throughout, 3 to 4 minutes per side. Transfer chops to a plate; loosely cover with aluminum foil, and set aside.

  3. To skillet, add bok choy, scallion whites, garlic, and ginger. Cover and cook, tossing occasionally, until bok choy stems are crisp-tender, 4 to 5 minutes.

  4. Add noodles and sauce from step 1. Cook, tossing gently, until noodles are heated through, 2 to 3 minutes.

  5. Thinly slice pork chops. Serve on top of noodles, and sprinkle with scallion greens.

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