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Peanut Rice Noodles with Pork and Collard Greens
Ingredients
- Kosher salt
- 12 ounces regular-width rice stick noodles
- ¼ cup smooth natural peanut butter
- ¼ cup soy sauce
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon sugar
- 2 teaspoons crushed red pepper flakes
- 1 tablespoon vegetable oil
- 1 pound ground pork
- 1 1½" piece ginger, peeled, cut into matchsticks
- 4 garlic cloves, thinly sliced
- 1 bunch collard greens, ribs and stems removed, leaves thinly sliced
Instructions
- Bring a large saucepan of salted water to a boil. Remove from heat; add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes (time may vary by brand). Drain and rinse under cold running water.
- Meanwhile, whisk peanut butter, soy sauce, vinegar, sugar, red pepper flakes, and 1 cup water in a medium bowl. (Sauce will look a little broken and lumpy.)
- Heat oil in a large skillet over medium. Cook pork, breaking up with 2 forks, until nearly cooked through, about 5 minutes. Add ginger and garlic; cook, stirring, until softened, about 3 minutes. Add collard greens and cook, stirring occasionally, just until wilted, about 2 minutes. Add sauce and noodles and bring to a simmer; cook, tossing occasionally, until sauce is reduced by half and coats noodles, about 3 minutes. Season with salt.
Notes
- Recipe from Bon Appetit
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/