You guys, you guys, you guys, this noodle bowl. THIS NOODLE BOWL.
Confession time: I’ve been living off this stuff since, like, May. And by “living off” I mean inhaling for breakfast, lunch, dinner, plus snacks. You know, like you do when you find the perfect dish that that you
dream of wake up craving AND is easy to prepare.
And no wonder. This recipe for deconstructed Chinese dumplings comes via Melissa Clark of The New York Times fame. Her headnote begins with eight of the most glorious words in the English language: “Spicy, brawny and full of ginger and garlic.” Hello, dumpling, come to Mama. If at this point you are thinking, like I was, that there is no possible way to improve on the promise of those words, you are, like I also was, happily mistaken. “[T]hese pork noodles are a play on dumplings, but easier to make at home,” Clark concludes. By the time my eyes reached the word “home,” I was hastily scuffing on a pair of mismatched shoes because who cares about fashion when dumplings without all the work of stuffing and cooking are on the line? Mere seconds later, I was speeding my way to the grocery store, mouth watering, to gather the surprisingly short list of ingredients. A little over an hour after that, I was chopping an enormous heap of ginger, garlic, scallions, and bok choy. Just a little while later, brown rice noodles were softening on the counter and I was swooning from the tantalizingly brawny aromas of pork, ginger, and sesame wafting from my skillet.
Which pretty much brings us to today and my obsession, which I now
evilly happily pay forward your way. Trust me when I tell you to spill the brawny, gingery, garlicky stir fry and its sauce over brown rice noodles because your kitchen will then smell like a Chinese dumpling factory blew up in your house. Trust me when I direct you to twirl a fork through the noodles and lift a bite of savory pork, silky and sweet bok choy, and bite of ginger and scallion to your mouth. You can thank me later, I don’t mind.