Rice Noodles with Pork, Spinach, and Peanuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Look for Asian rice noodles (also called rice sticks) or bean threads in well-stocked supermarkets or Asian grocery stores. If you don't have a wok, substitute either a 5- to 6-quart pan or 12-inch frying pan with sides at least 2 inches tall; if the pan is too shallow, the noodles may fly out. This stir-fry is also good with beef. Ingredients:
8 ounces dried thin rice noodles (up to 1/4 in. wide; see notes) or dried bean threads |
1 onion (6 oz.) |
10 ounce baby spinach leaves (3 qt.) |
4 ounces bean sprouts |
about 3/4 cup fat-skimmed chicken broth |
1/4 cup rice vinegar |
about 3 tablespoons reduced-sodium soy sauce |
1 teaspoon coarse-ground pepper |
1 tablespoon vegetable oil |
8 ounces ground lean pork |
1 tablespoon minced fresh ginger |
2 cloves garlic, peeled and pressed |
1/3 cup chopped roasted unsalted peanuts |
Directions:
1. Pour 2 1/2 to 3 quarts boiling water into a large bowl. Add noodles and let stand until soft and pliable, 5 to 15 minutes.
2. Meanwhile, peel and chop onion. Rinse and drain spinach and bean sprouts. In a small bowl, mix 3/4 cup broth, vinegar, 3 tablespoons soy sauce, and pepper.
3. Pour noodles into a colander and drain. If desired, cut noodles into shorter lengths with scissors. Set a 14-inch wok or 12-inch frying pan with 2-inch-tall sides (see notes) over high heat. When hot, add oil and swirl to coat bottom. Crumble pork into pan and stir until lightly browned, 1 to 2 minutes. Add onion, ginger, and garlic; stir often until onion begins to brown, 1 to 2 minutes.
4. Add spinach, noodles, and broth mixture. Mix until noodles are tender to bite and hot, about 3 minutes. If more liquid is desired, stir in 2 to 4 more tablespoons broth. Add bean sprouts and peanuts; mix and add more soy sauce to taste. Pour into a wide serving bowl.
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