Rice Noodles with Pork, Spinach, and Peanuts

Ingredients

  • 1/3 cup chopped roasted unsalted peanuts
  • 2 cloves garlic, peeled and pressed
  • 1 tablespoon minced fresh ginger
  • 8 ounces ground lean pork
  • 1 tablespoon vegetable oil
  • 1 teaspoon coarse-ground pepper
  • About 3 tablespoons reduced-sodium soy sauce
  • + 6 more ingredients
    • ¼ cup rice vinegar
    • About ¾ cup fat-skimmed chicken broth
    • 4 ounces bean sprouts
    • 10 ounce baby spinach leaves (3 qt.)
    • 1 onion (6 oz.)
    • 8 ounces dried thin rice noodles (up to ¼ in. wide; see notes) or dried bean threads

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 nood...

View full recipe at SpringPad

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