Rice Noodles With Pork, Spinach, And Peanuts Recipe

Name: Rice Noodles With Pork, Spinach, And Peanuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

484

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Rice Noodles With Pork, Spinach, And Peanuts falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rice Noodles With Pork, Spinach, And Peanuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions