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Serves four

12 ounces baby bok choy (3 or 4 small heads)

1 ounce ginger root (1 fat 2-inch-thick knob)

Kosher salt

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8 ounces rice noodles, not too thin

2 tablespoons peanut or safflower oil

1 pound lean ground pork

¼ cup plus 1½ tablespoons soy sauce

2 tablespoons rice wine vinegar

½ cup thinly sliced scallions

3 garlic cloves, finely chopped

1 fresh Thai or habanero chili, seeded if desired, thinly sliced

2 tablespoons toasted sesame seeds

1½ teaspoons sesame oil, more for drizzling

Cilantro or torn basil, for serving

Black vinegar, for serving

1. Trim bok choy and separate dark green tops from white stems; leave tops whole and thinly slice stems. Peel ginger and finely chop half of it. Slice remaining ginger into thin matchsticks.

2. Bring a large pot of salted water to a boil. Add noodles and cook according to package instructions. Drain and run under cool water; drain again.

3. Heat 1 tablespoon peanut oil in a large skillet over medium-high heat. Add pork and cook, breaking up with a fork, until golden and cooked through, about 10 minutes. Season with salt, 1½ tablespoons soy sauce and ½ tablespoon rice wine vinegar. Use a slotted spoon to transfer meat to a bowl.

4. Add remaining 1 tablespoon oil to skillet. Stir in half the scallions, the finely chopped ginger, the garlic and the chili. Cook until fragrant, about one minute. Add bok choy stems and a pinch of salt. Cook until bok choy is almost tender, about two minutes. Toss in leaves and return pork to skillet.

5. Toss noodles, remaining ¼ cup soy sauce and 1½ tablespoons rice vinegar into the pan. Cook until just warmed through.

6. Transfer to a large bowl and toss with remaining scallions, sesame seeds, sesame oil and herbs. In a small bowl, combine ginger matchsticks with just enough black vinegar to cover. Serve ginger mixture alongside noodles as a garnish.

— Melissa Clark, The New York Times

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