Peanut Rice Noodles with Pork and Collard Greens

bon appétit dinner noodle pork peanut butter soy sauce ginger collard greens asian garlic

Chris Morocco

4 servings

Source

Ingredients

Kosher salt

12 oz. regular-width rice stick noodles

1/4 cup smooth natural peanut butter

1/4 cup soy sauce

2 Tbsp. unseasoned rice vinegar

1 Tbsp. sugar

2 tsp. crushed red pepper flakes

1 Tbsp. vegetable oil

1 lb. ground pork

1 (1 1/2") piece ginger, peeled, cut into matchsticks

4 garlic cloves, thinly sliced

1 bunch collard greens, ribs and stems removed, leaves thinly sliced

Method

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.