NOODLES WITH GREENS AND GRAVY

Noodles with Greens and Gravy image

Provided by Martha Stewart

Yield Serves 1

Number Of Ingredients 14

1/2 pound fresh rice noodles or 1/4 pound wide dried rice noodles
2 tablespoons peanut oil or vegetable oil
1 tablespoon minced garlic
2 ounces boneless pork butt or shoulder, thinly sliced across the grain into 1-by-1/2-inch pieces (or substitute lean beef or boneless chicken, similarly sliced)
1 scant teaspoon plus a pinch of sugar
2 heads baby bok choy, quartered lengthwise and well washed (about 3 cups packed)
1 tablespoon fermented soybean paste (dao jiao), mashed until smooth
1 tablespoon Thai fish sauce
1 teaspoon soy sauce
1 tablespoon rice or cider vinegar
1/2 cup mild chicken, beef, or pork broth or water
1 teaspoon cornstarch dissolved in 1/4 cup water
Generous grinding of white or black pepper
Chile Vinegar Sauce

Steps:

If using fresh noodles, rinse under warm running water. If using dried rice noodles, soak in warm water for 15 minutes to soften, then drain and set aside.
Heat a large wok over high heat. Add 1 tablespoon oil, swirling to coat wok. When very hot, toss in the noodles, and stir-fry gently for about 2 minutes, pressing them against the hot pan. Turn out onto a plate.
Wipe out wok, then place back over high heat. Add remaining 1 tablespoon oil, and when hot, toss in garlic. Stir-fry briefly until garlic begins to turn golden, about 20 seconds, then add pork slices and a generous pinch of sugar. Stir-fry until meat has changed color, about 1 minute. Toss in greens, and stir-fry, pressing vegetables against hot sides of wok, until they turn bright green, about 1 1/2 minutes or more (depending on the size of your wok).
Add soybean paste, fish sauce, soy sauce, vinegar, and remaining scant teaspoon sugar; stir-fry to mix. Add broth or water and cornstarch mixture. Stir, and bring to a boil. Cover, and cook until liquid has thickened slightly and greens are tender, about 1 minute.
Use a spatula or a ladle to distribute meat, greens, and gravy over noodles. Grind pepper over generously, and serve hot with chile-vinegar sauce.