Rice Noodles With Pork, Spinach, And Peanuts

• 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

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.

thin rice noodles, onion, baby spinach, bean sprouts, chicken broth, rice vinegar, soy sauce, coarseground pepper, vegetable oil, ground lean pork, fresh ginger, garlic, peanuts

Taken from www.myrecipes.com/recipe/rice-noodles-with-pork-spinach-peanuts (may not work)