Rice Noodles with Pork, Spinach, and Peanuts

James Carrier

Notes: Look for Asian rice noodles (also called rice sticks) or bean threads in well-stocked supermarkets or Asian grocery stores. If you don't have a wok, substitute either a 5- to 6-quart pan or 12-inch frying pan with sides at least 2 inches tall; if the pan is too shallow, the noodles may fly out. This stir-fry is also good with beef.

Yield: Makes 3 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 605
  • Calories from fat: 27%
  • Protein: 26g
  • Fat: 18g
  • Saturated fat: 3.7g
  • Carbohydrate: 88g
  • Fiber: 8.4g
  • Sodium: 993mg
  • Cholesterol: 51mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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. 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.
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