Peanut Rice Noodles with Pork and Collard Greens

Ingredients

• 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

Directions

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.