It’s like deconstructed soup dumplings, fast-tracked into a quick and easy meal. Juicy pork, tender pak choi, and chewy rice noodles swim in a rich, spicy broth, while the fresh ginger adds a zesty kick, known for its anti-inflammatory benefits. Irresistibly delicious and ready in a flash!
Cook the rice noodles according to the packet instructions. Once cooked, drain them and rinse under cold water to prevent sticking.
Thinly slice the spring onions, separating the white and green parts. Shred the fresh ginger into fine matchsticks and finely chop the garlic cloves. Chop the pak choi into bite-sized pieces.
Heat a drizzle of extra virgin olive oil in a large pan or wok over medium-high heat. Add the white parts of the spring onion, the chopped garlic, and the shredded ginger. Fry for 1 to 2 minutes until fragrant. Add the pork mince to the pan and cook until browned, breaking it up with a spoon as it cooks. Season with salt and black pepper.
Pour in the dark soy sauce, light soy sauce, Chinese black vinegar, and crispy chilli oil. Let the mixture bubble gently for 1 minute to allow the flavours to combine. Stir in the chopped pak choi and cook for a further 2 minutes, or until the pak choi has wilted.
Divide the cooked rice noodles between two serving bowls. Spoon the spicy pork mince, vegetables, and sauce over the noodles. Garnish with the reserved green parts of the spring onion and a drizzle of extra crispy chilli oil, if desired.
For an extra kick, add a pinch of dried chilli flakes along with the crispy chilli oil.
If you prefer a richer broth, you can add 100ml of chicken or vegetable stock when you add the sauces.
To save time, you can prepare the ginger, garlic, and spring onions in advance and store them in the fridge.