This is a delicious one-pot stir fry dish! Bok choy is a cruciferous vegetable that is part of the cabbage family. Cruciferous vegetables have sulforaphanes that help reduce inflammation in the body. Bok choy is a nutrient dense food that has a lengthy list of health benefits, including anti-cancer properties. Both the white and green part of the bok choy stalks are used in this recipe. The spiciness in this delicious dish comes from sambal oelek, an Indonesian chile paste made of crushed raw red chiles, a little vinegar, and salt. If you’re unable to find this paste, sriracha is a good substitute.
Cook noodles according to package directions. Drain and rinse under cold water. Set aside. Heat 1 tablespoon of the oil in a large flat-bottomed wok or cast-iron skillet over high heat. Add bok choy whites and cook, stirring, for 1 minute. Add bok choy greens and cook until wilted, about 1 minute more. Transfer all the bok choy to a medium bowl.
Add the remaining 1 tablespoon oil, scallion whites, ginger and chili paste to the pan. Add the ground pork and cook, crumbling with a wooden spoon, until it's no longer pink, about 5-8 minutes. Add the chicken broth, soy sauce (or tamari) and sugar. Mix the 1 tablespoon of cornstarch with the 1 tablespoon of water in a small bowl and add to the pan. Bring to a boil and cook, stirring, until slightly thickened, about 1 minute. Stir in the rice noodles and bok choy and cook, stirring, until heated through, about 1 minute. Serve topped with scallion greens and a squeeze of lime juice.