Peanut Rice Noodles With Pork And Collard Greens

• 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

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.
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.)
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.

kosher salt, regularwidth rice stick noodles, smooth natural peanut butter, soy sauce, rice vinegar, sugar, red pepper, vegetable oil, ground pork, ginger, garlic, collard greens

Taken from www.epicurious.com/recipes/food/views/peanut-rice-noodles-with-pork-and-collard-greens (may not work)