Prep 15 mins
Cook 10 mins
This one came from a Sunset Magazine a while back. We love stir-frys as once you have the ingredients prepared, it goes together in a hurry and you have an entire meal in one pan.
- 8 ounces rice noodles, dried thin
- 1 onion
- 10 ounces baby spinach leaves
- 4 ounces bean sprouts
- 3⁄4 cup chicken broth
- 1⁄4 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
- 1⁄3 cup roasted unsalted peanuts, chopped
- Pour 2-1/2 to 3 cups boiling water in a bowl and add noodles. Let stand until soft and pliable - about 5 to 15 minutes.
- 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.
- Drain noodles and if desired, cut into shorter lengths with scissors.
- Heat wok over high heat and when hot, add oil and swirl to coat bottom. Crumble pork and add to wok and stir until lightly browned. Add onion, ginger and garlic. Stir often until onion begins to brown.
- Add spinach, noodles and broth mixture. Mix until noodles are tender and hot, about 3 minutes. If too dry, add more broth by tablespoons until desired consistency.
- Add bean sprouts and peanuts; mix and add more soy sauce to taste.
- Pour into a wide serving bowl.