Rice Noodles With Pork Spinach and Peanuts

• 8 ounces rice noodles, dried thin
• 1 onion
• 10 ounces baby spinach leaves
• 4 ounces bean sprouts
• 34 cup chicken broth
• 14 cup rice vinegar
• 3 tablespoons soy sauce
• 1 teaspoon pepper, freshly ground
• 1 tablespoon peanut oil
• 8 ounces ground lean pork
• 1 teaspoon fresh ginger, grated
• 2 garlic cloves, peeled and pressed
• 13 cup roasted unsalted peanuts, chopped

1. Pour 2-1/2 to 3 cups boiling water in a bowl and add noodles.
2. Let stand until soft and pliable - about 5 to 15 minutes.
3. Meanwhile peel and chop onion.
4. Rinse and drain spinach and bean sprouts.
5. In a small bowl, mix 3/4 cup broth, vinegar, 3 tablespoons soy sauce and pepper.
6. Drain noodles and if desired, cut into shorter lengths with scissors.
7. Heat wok over high heat and when hot, add oil and swirl to coat bottom.
8. Crumble pork and add to wok and stir until lightly browned.
9. Add onion, ginger and garlic.
10. Stir often until onion begins to brown.
11. Add spinach, noodles and broth mixture.
12. Mix until noodles are tender and hot, about 3 minutes.
13. If too dry, add more broth by tablespoons until desired consistency.
14. Add bean sprouts and peanuts; mix and add more soy sauce to taste.
15. Pour into a wide serving bowl.

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

Taken from www.food.com/recipe/rice-noodles-with-pork-spinach-and-peanuts-188554 (may not work)