Twice-Cooked Pork with Wide Rice Noodles and Bok Choy

Ingredients

• 12 ounces wide dried rice noodles (8mm)
• 1 pound pork tenderloin, sliced thin against the grain
• 4 tablespoons avocado oil
• 5 tablespoons coconut aminos
• 2 tablespoons rice vinegar
• 2 tablespoons brown sugar
• 2 tablespoons fresh ginger, grated
• 5 cloves garlic, minced
• 3 fresh red chilies, thinly sliced
• 1 pound baby bok choy, halved lengthwise
• 1/3 cup chicken stock
• 1/2 teaspoon ground white pepper
• 5 scallions, cut into 2-inch pieces
• 1/4 cup crispy fried shallots(optional)

Instructions

1. 1

   Soak the wide rice noodles in very hot water for 20-25 minutes until pliable but still firm, then drain and toss with 1 tablespoon avocado oil to prevent sticking.

2. 2

   Whisk together the coconut aminos, rice vinegar, brown sugar, grated ginger, and ground white pepper in a small bowl to make the glaze.

3. 3

   Heat 2 tablespoons avocado oil in a wok over high heat until just smoking. Add the sliced pork in a single layer and sear undisturbed for 1 minute, then stir-fry 2-3 minutes more until browned. Remove to a plate.

4. 4

   Add the remaining tablespoon of avocado oil, then the garlic and sliced fresh red chilies. Stir-fry 30 seconds until fragrant.

5. 5

   Add the baby bok choy cut-side down and sear 2 minutes until the edges char, then stir-fry 1 minute more.

6. 6

   Pour in the chicken stock and bring to a boil, then add the drained rice noodles and toss constantly for 2 minutes so the noodles absorb the liquid.

7. 7

   Return the pork with any accumulated juices, pour in the glaze, and stir-fry 2-3 minutes over high heat until everything is glossy and the sauce coats the noodles.

8. 8

   Toss in the scallion pieces, transfer to a platter, and top with crispy fried shallots if using.