Prep: 1. Slice ginger, scallions, and cilantro 2. Cut limes into wedges. Cut bok choy in half. 3. Soak rice noodles in warm water according to package instructions. Make: 1. In large saucepan, bring broth, 4 cups water and ginger to boil. 2. Divide pork, bok choy, sprouts, scallions and cilantro among 4 large soup bowls. 3. Divide noodles into 4 portions. A portion at a time, lower noodles in mesh strainer into boiling broth for 1 minute; transfer to soup bowls. 4. When all noodles are cooked, ladle hot broth into bowls. Serve with lime wedges and hot chili oil.
This is a great way to use leftover slow cooker pulled pork!