Asian Pork and Shrimp Noodles with Bok Choy

12 Sep
Asian Pork and Shrimp Noodles with Bok Choy

Asian Pork and Shrimp Noodles with Bok Choy

I had a hankering for fried egg rolls a few weeks ago and thought I was all set with my ingredients, but when I took the egg roll wrappers out of the freezer to defrost, they were totally freezer burnt! I was NOT going to make a trip to the store just for egg roll wrappers, so I put on my thinking cap and decided we could enjoy all the deliciousness of egg rolls — unwrapped! The meal came out perfectly delicious, and just think of all the calories we saved without the fried grease (although I’m not one to pass up a fried egg roll if given the chance).

If you do decide to make this healthier alternative, just make sure you get all your ingredients prepped ahead of time, as it comes together pretty quick once you start cooking.

Asian Pork and Shrimp Noodles with Bok Choy

4 ounces dried rice noodles
1/2 pound ground pork
2 teaspoons toasted sesame oil, divided
2 or 3 green onions, chopped (about 1/2 cup)
1 teaspoon minced garlic
1 teaspoon minced ginger
1/2 cup grated carrot (I used bagged)
3 tablespoons low-sodium soy sauce
1 tablespoon oyster sauce
2 teaspoons fish sauce
2 teaspoons rice wine vinegar
1 tablespoon brown sugar
1 cup chicken broth
2 baby bok choy, trimmed and sliced
1/2 pound shrimp (I used frozen deli shrimp)
4 ounces fresh bean sprouts
1 tablespoon cornstarch mixed with 1 tablespoon water
1 teaspoon Sambal Oelek (optional)
Lime wedges, for garnish

Asian Pork and Shrimp Noodles Ingredients

Asian Pork and Shrimp Noodles Ingredients

Soak rice noodles in hot water according to package directions. (Usually about 10 or 15 minutes.) Drain noodles and set aside. (Ignore my angel hair noodles in the pic and sub in your mind with the green onions I forgot for the shot.) After adding the rice noodles and bean sprouts, I had plenty of food already!)

Browned Ground Pork

Browned Ground Pork

In a wok or large skillet, brown the ground pork with 1 teaspoon of toasted sesame oil over medium heat until thoroughly cooked through. Remove from skillet, drain on paper towels, and set aside.

Cooking the Veggies

Cooking the Veggies

In the same skillet (without wiping out oil), add the grated carrots and cook about 5 minutes, stirring occasionally. Add the ginger, garlic, and green onions, and cook for several more minutes. Remove to a bowl and set aside.

Add another teaspoon of sesame oil to the skillet, then add the sliced bok choy, cooking until just wilted.

Wilted Bok Choy

Wilted Bok Choy

In a small bowl, whisk together the soy, oyster and fish sauces along with the rice wine vinegar, brown sugar, and chicken broth and pour over the bok choy. Now add all the rest of the ingredients to the skillet (pork, veggies, shrimp, noodles, and bean sprouts.)

Last, stir in the cornstarch slurry and the chili sauce if you like a little spicy and bring up to a simmer. Turn off heat, then serve in bowls with a squeeze of lime wedge.

Asian Pork and Shrimp Noodles with Bok Choy

Asian Pork and Shrimp Noodles with Bok Choy

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

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15 Responses to “Asian Pork and Shrimp Noodles with Bok Choy”

  1. StefanGourmet September 12, 2015 at 1:33 pm #

    Very nice, Kathryn, I bet this was tasty.
    PS in the ingredients you mention sambal oelek, but at the end chilli sauce. My vote goes to sambal!

    Liked by 1 person

  2. teagan geneviene September 12, 2015 at 1:35 pm #

    Ah… a twist of lime… KR that sounds like the perfect finish to this lovely dinner. Ugh… I’m starving now! 😀 Mega hugs!

    Liked by 1 person

  3. Bonita Lyon September 12, 2015 at 8:52 pm #

    Yum!! My kind of food!! Going to try soon!

    Liked by 1 person

  4. Gerlinde September 12, 2015 at 10:12 pm #

    This looks very good Kathryn, I like the combination of shrimp and pork and I also like bok choy.

    Liked by 1 person

    • anotherfoodieblogger September 13, 2015 at 1:15 am #

      Thank you Gerlinde! I do like the combination of pork and shrimp too with the bok choy. Funny, I am still craving the fried version. 🙂

      Like

  5. Adam J. Holland September 13, 2015 at 6:00 am #

    Talk about making lemonade from lemons! Delicious brilliance!

    Liked by 1 person

  6. Michelle Williams September 13, 2015 at 12:37 pm #

    Sounds delicious. Love your innovation to continue with out the wrappers and create a delicious meal!

    Liked by 1 person

  7. iamrorykelly September 14, 2015 at 12:55 am #

    Freezer burn arrrrgggghhhhhhh!! Great save though Kathryn – this looks the absolute bomb. By the way – I have a chunk of Venison in my Freezer so you just got me thinking I really need to do something with it….any thoughts? Its shoulder

    Liked by 1 person

    • anotherfoodieblogger September 14, 2015 at 8:12 am #

      Thanks Rory! Truth be told, I’ve not ever cooked venison, as it’s not widely available here unless you know some good hunters. (Actually I do have some hunting acquaintances that keep their freezers stocked with it, but they have never offered me any!) 😮

      Like

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