Ingredients
4 SERVINGSKosher salt
12oz. regular-width rice stick noodles
¼cup smooth natural peanut butter
¼cup soy sauce
2Tbsp. unseasoned rice vinegar
1Tbsp. sugar
2tsp. crushed red pepper flakes
1Tbsp. vegetable oil
1lb. ground pork
11½” piece ginger, peeled, cut into matchsticks
4garlic cloves, thinly sliced
1bunch collard greens, ribs and stems removed, leaves thinly sliced
Preparation
Step 1
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.
Step 2
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.)
Step 3
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.
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