Rice Noodles With Pork and Kale (Mee Sa-Pam)

I love this combo! it appeals t my Southern roots - pork 'n greens! Adapted from Taste of Thai. This recipe is a specialty from Phuket, the southern part of Thailand. Garnish with toasted sesame seeds.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4  ounces  rice noodles
• 2  tablespoons fish sauce
• 2  tablespoons brown sugar
• 2  tablespoons ketchup
• 1  tablespoon soy sauce
• 1  tablespoon lime juice
• 2  tablespoons  oil
• 1  tablespoon ginger, minced
• 1  tablespoon garlic, minced
• 1  lb  pork loin, thinly sliced
• 4  cups kale, cut into thin strips

Directions

1. Soak noodles according to directions to soften.
2. Mix 1 tablespoon of the fish sauce, brown sugar, ketchup, soy sauce, and lime juice together in a small bowl. Set aside.
3. Heat oil to a large skillet - medium high. Add ginger and garlic. Cook one minute or until fragrant. Do not burn garlic (it gets bitter!). Add pork and stir fry until just opaque = about 3 minutes.
4. Add reserved fish sauce mixture to meat continue to stir fry 1 minute. Drain noodles and add to meat. Stir fry noodles until covered with sauce and just tender.
5. Add kale to skillet. Stir fry until it turns dark green and is combined with ingredients.
6. Sprinkle with sesame seeds if desired. Serve immediately.