Careme

Ingredients

• leftover ground pork

  8 oz
• pad Thai rice noodles

  4 oz $3.59
• bok choy

  8 oz $2.99
• green onions

  3, thinly sliced; whites and greens separated $1.09
• garlic

  2 cloves, minced $0.79
• fresh ginger

  1 tablespoon minced $3.99
• lime

  1, juiced; wedges for serving if desired $1.29
• cilantro

  1/3 cup chopped $1.69
• neutral oil

  1 tablespoon
• fish sauce

  1 tablespoon
• soy sauce

  1 tablespoon
• brown sugar

  1 teaspoon
• chili-garlic sauce or sriracha

  1–2 teaspoons, to taste
• black pepper

  to taste

Instructions

1. Bring a kettle or pot of water to a boil; place the rice noodles in a heatproof bowl, cover with hot water, and soak until pliable but still slightly firm, 6–8 minutes, then drain and rinse briefly with cool water.
2. While the noodles soak, chop the bok choy by separating the thicker stems from the leafy tops; slice stems into 1/2-inch pieces and roughly chop the leaves. Mince the garlic and ginger, slice the green onions, and chop the cilantro.
3. In a small bowl, stir together the fish sauce, soy sauce, lime juice, brown sugar, chili-garlic sauce, and 2 tablespoons water; keep near the stove.
4. Heat a large skillet or wok over medium-high heat. Add the oil, then add the ground pork and cook, breaking it up, until browned and heated through; if it was only partially cooked as leftovers, cook until it reaches 160°F.
5. Add the bok choy stems and the white parts of the green onions; stir-fry for 2–3 minutes until crisp-tender. Add the garlic and ginger and stir for 30 seconds until fragrant.
6. Add the drained noodles, bok choy leaves, and sauce. Toss constantly for 2–3 minutes, adding a splash of water if needed, until the noodles are tender and glossy and the greens are just wilted.
7. Remove from the heat, toss in most of the cilantro and green onion tops, then plate in shallow bowls. Finish with the remaining herbs, black pepper, and extra lime wedges if you like.