Peanut Rice Noodles with Pork and Collard Greens

Ingredients for Peanut Rice Noodles with Pork and Collard Greens

• Kosher salt

• 350g regular-width rice stick noodles

• 60ml smooth natural peanut butter

• 60ml soy sauce

• 2 tablespoons unseasoned rice vinegar

• 1 tablespoon sugar

• 2 teaspoons crushed red pepper flakes

• 1 tablespoon vegetable oil

• 450g pork mince

• 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

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 240ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.