This one goes out to all the peanut sauce fans out there. And if you’re thinking, Peanut butter and pork? Sounds crazy! Trust us, it works. Also trust us on this: Putting sugar in your noodles for this recipe is crucial. It balances the salt, heat, fat, and tanginess going on here, and brings out the flavors of everything else (nope, it doesn’t make anything sweet).
Ingredients
4 servings
Step 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.
Step 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.)
Step 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.
How would you rate Peanut Rice Noodles with Pork and Collard Greens?
Leave a Review
Reviews (16)
Back to TopThis dish is a staple in our house, it's absolutely delicious! I do substitute fresh spinach for collard greens, but that is my only change.
Anonymous
NJ
12/5/2021
Just perfect! What a fun way to use up the Collard greens from my CSA box. The only changes...I substituted canned coconut milk for the water to make it extra creamy and flavorful. Also used traditional peanut butter and omitted the sugar. My kids loved it!
aweber73
Sparks, MD
6/24/2020
I loved this recipe!! I used beef instead of pork, and the only adjustments/additions I made were: used brown sugar instead of white, used 1/2 cup water, added scallions and basil when adding the greens, and I garnished with scallions, chopped roasted peanuts and some lime juice. I found it benefitted from a splash of acid at the end. Overall I loved the sauce!! Will definitely make this one again and looking forward to trying with pork and/or chicken.
lysslax
Kennebunk, ME
5/5/2020
I absolutely love this dish! I make it regularly for myself. I add extra peanut butter and 2 bunches of collard greens for extra veggies. I think you can add less sugar. I'll do honey sometimes instead. I often serve it just on rice.
smallkitchenbigpans
Los Angeles, CA
1/8/2020
添加到我的评论…不需要糖和我只聚氨酯t 1/2 cup of water in the sauce!
callyg
12/10/2019
Easy and delicious! Any chopped green would do... I used chard. Ground chicken is great too. Next time will try tofu. Will go in my easy favorites column!
callyg
Manchester NH
12/10/2019
This recipe had promise it ended up being too soggy and over cooked by the time the sauce had reduced by half to not be too watery
tmln419472
Edinburgh, UK
11/21/2019
Excellent recipe with great depth of flavor. I hate when a recipe calls for a "bunch" of something. Is that hard to give a weight? Different people's version of a bunch may differ from store to store. Does anyone know if there is a standard for bunches of things? I am truly not trying to be snarky. I LOVE this site and the recipes.
lmurden
Virginia Beach, Virginia
11/19/2019
I have made this many times now, always using soft tofu instead of the pork and it is delicious! It's really easy, and can be made with whatever you've got in your pantry. I've switched in chard, cellophane noodles, and liquid aminos when I've run out of tamari, with success every time.
emerson_lyn
Flagstaff, AZ
10/6/2019
Really tasty! Great flavor considering the limited amount of time/prep. Glad I took the recommendation from a previous reviewer about reducing amount of chili—I used 1 tablespoon & it was perfect for our palate. Great recipe. A keeper for a quick meal
mlaws_10051800
CA
6/12/2019
Easy prep, good taste.
rhutcheson
4/2/2019
Delicious and very easy! Definitely would made it again. Easy weeknight dinner, which I’m always looking for. I Easily scaled it up for the amount of noodles I had.
pmandal
Los Angeles
3/12/2019
Very, very good! It's collard green season with my CSA and this was a delightful use for them. I didn't have enough rice noodles (red) so I also added some udon. I often think dishes are pasta heavy so only used a combo of 4 oz rice and 6 oz. udon but could totally have gone to 12 with no problem. May add some carrot or other veggie for texture next time-but definitely a keeper!
Einer2
Hilliard, OH
10/9/2018
Outstanding dish. If you don't have collard greens, kale or salad turnips with their greens would work well. The heat is a very high intensity to my tastes, so I cut the red pepper flakes to 1/4 the amount in the recipe, and the heat was still adequate. This dish was well received by a family member who is gluten and lactose intolerant.
joe3d
Indiana
9/26/2018
Super-fast, easy, & delicious. Could have used more sauce (and more peanut butter), but was great as written. I had to mix everything together in a large stock pot as it wouldn't all fit in my cast iron skillet. A keeper. Don't forget to add the salt at the end...it needs it.
judekazmaier
Dallas
9/13/2018
See Related Recipes and Cooking Tips
-
105 Back to School Dinner Recipes
Simple, quick, and kid-friendly meals to help you ease into the new school year.
