PORK CHOPS WITH BOK CHOY AND RICE NOODLES

1 package rice noodles

3 tbsp soy sauce

2 tbsp rice vinegar

2 tbsp brown sugar

1 tbsp sesame oil

½ tsp red pepper flakes

2 tbsp olive oil

4 boneless centre-cut pork chops (or more)

1 large bok choy, trimmed, cut crosswise in 1-inch strips, washed

4 green onions, thinly sliced, white and green parts separated

4 garlic cloves, sliced

1 piece fresh ginger (about 2 inches), peeled and minced

In a large bowl of hot tap water, soak noodles until soft, 10-15 min; drain and set aside. Meanwhile, make sauce: in a small bowl, whisk together soy sauce, vinegar, sugar, sesame oil, and red pepper flakes; set aside.

In a wok with a lid, heat oil over med-high heat. Place chops in wok and cook, turning once, until opaque throughout, 3-4 minutes per side. Transfer chops to a plate and keep warm.

To wok, add bok choy, onion whites, garlic, and ginger. Cover and cook, tossing occasionally, until bok choy stems are crisp-tender, 4-5 minutes.

Add noodles and sauce. Cook, tossing gently, until noodles are heated through, 2-3 minutes.

Thinly slice pork chops and toss in with noodles. Serve sprinkled with green onions.