Disclaimer! This may take more than 30 minutes… I didn’t exactly clock it. But it didn’t feel like more than 30 minutes. It was quick and simple. Especially if you buy pre-cooked rice noodles (Trader Joe’s carries them in the refrigerated section)! If not, I still would almost guarantee you could make this happen in 30 minutes or less. I bought dried rice noodles from my neighborhood Asian Foods Market and you simply soak them in hot water for about 5-7 minutes before draining them.
I love cooking and creating new dishes and recipes, but there are some days when I want to spend as little time in the kitchen as possible. It’s on those days when a side-glance towards the kitchen induces a sigh and visible shudder. I’ll have to clean, then prep the food, then cook, then clean again—sometimes on those days I just order pizza. Other times I begrudgingly head into that void hoping to come up with something that requires minimal effort but still tastes fantastic. Enter this recipe.
After you have your noodles figured out, the rest of the recipe calls for a quick stir-fry and a simple sauce and you’ll have better-than-take-out noodles bowls full of heat and aromatic ingredients. Noodles and ground pork bathed in a delicious teriyaki sauce (that I didn’t make…thanks again Trader Joe’s). I doctored the sauce by adding tons of fiery chili paste and other fresh ingredients like lime, ginger, and garlic. I threw in some bok choy last minute because it cooks and wilts so quickly, then topped everything with crushed peanuts and diced scallions.
This was one of those dishes that I keep eating during the photo shoot. I had to keep refilling one of the bowls and adding more toppings to hide the evidence of my ravenous appetite. The smell was so enticing that after that first bite I lost my composure…and a little self-respect. I was hungry! What are some of your go-to quick and easy recipes? Leave a comment below!
- 10 oz. rice noodles, cooked (Like Trader Joe’s Fresh Rice Noodles)
- 2 Tbsp. olive oil
- 1 lb. ground pork
- 2 Tbsp. grated white onion
- 7 cloves of garlic, minced
- ½ lb. baby bok choy leaves, chopped or left whole
- Salt and pepper
- For the Sauce
- 3/4 cup Teriyaki Sauce (Like Trader Joe’s Soyaki)
- Juice from one lime
- 2 Tbsp. grated ginger
- 1 tsp. sesame oil
- 1-2 Tbsp. Chili Paste (or more depending on how much heat you can handle)
- ¼ cup water mixed with 2 Tbsp. cornstarch
- For Serving
- ½ cup crushed peanuts
- ½ cup diced scallions
- Lime wedges
- Hot sauce
- If using dried noodles, begin soaking them in hot water now. Then drain and set aside. Follow package instructions. They may vary.
- Heat 2 Tbsp. Olive Oil in a wok or large skillet over medium-high heat.
- Add in garlic and pork and begin to break up with a wooden spoon. Season very lightly with salt and pepper.
- While the pork is cooking mix all the ingredients together for the sauce and whisk until combined.
- When pork is cooked through, about 5-7 minutes, add in sauce and cook for another minute or two until it thickens.
- Add in bok choy and noodles and toss with tongs until everything is coated in the sauce.
- Turn off the heat and serve immediately with crushed peanuts, scallions, lime wedges, and hot sauce!
- Use pre-cooked noodles to save time! They don’t have to be rice noodles and you can usually find some type in any grocery store. You can also usually find dried rice noodles in the Asian foods section of your market.
- Buy baby bok choy if possible. That way you can just cut off the bottoms, rinse, and toss in the leaves whole, no need to chop!
- For a vegetarian or vegan option use shrimp, or mushrooms, or just a blend of your favorite vegetables!
- Careful with the type of Teriyaki sauce you choose. Some are intended to be used as marinades and can be very salty and not very sweet.